Add 150 g. rice to a pot or a rice cooker and add 275 g. of water and cook for 30-35 minutes or until all the water is absorbed and the rice is soft.
Cook Sushi Rice
Rinse the rice under cold water well, until the water comes out transparent to remove the access starch and flour from the polishing process
Add 300 g. of the well-rinsed rice to a pot or a rice cooker with 400 ml. of water or to make it easy - just see that the water level is 1 cm. above the rice level. Or follow the instructions on the sushi rice package.
Cook the rice until all the water is absorbed and it is soft.
Prepare the Fillings
Preheat the oven for 180 C(356F) with circulating air or 200C (292F) without
In a small bowl mix pressed or minced garlic with tamari and miso paste; This is the marinade for vegetables and tofu
Trim the asparagus ends about 2 cm., chop the mushrooms into quarters or small pieces, and cut tofu into small cubes
Lay the parchment paper into the baking tray and brush the asparagus generously with the marinade
Place mushrooms and tofu into the rest of the marinade and mix gently to coat well and let them absorb the marinade
Roast the vegetables and tofu in the oven for 10-15 minutes.
Prepare the Rice for the Balls
Once your rice is ready transfer it to the wooden or glass bowl to let it cool, add 1 tbsp. of apple cider or rice vinegar, 1 tbsp. of a sesame seed, 1/2 tsp. of salt to the black rice
Do the same with the white rice, but add 2 tbsp. of apple cider vinegar, 2 tbsp. of sesame seeds, and 1 tsp. of salt to the white rice and mix well.
Make the Rice Balls
Prepare a bowl with water to keep hands wet while dealing with rice
Take around 2 tbsp. of rice into a palm of your hand and form a firm ball
To stuff, the filling inside the ball, create a hole with your finger, stuff the small piece of mushroom, asparagus, avocado or tofu inside and close the ball firmly with a little more rice
To create classic Japanese triangular shapes - place the rice onto one palm of your hand straightened up, while the second one is banned in an arch and form the balls in a triangular shape (see photos).
Toast The Rice Balls On a Pan
Once all the rice balls are ready, preheat a pan on medium-high heat, brush a little bit of oil of choice on the pan
Brush the sides of the rice balls with some tamari or soy sauce and toast them until the sides are crispy! (around 3 minutes on each side). It is not necessary to toast them on all the sides, 2-3 sides would be enough for optimal crispiness.