Traditional rice balls stuffed with a flounder and cabbage filling.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Short Grain Rice | 3 cups | ||
| Seaweed | 0.2 ounce | ||
| Flounder (fillet) | 1 | ||
| Cabbage (diced) | ¼ cup | ||
| Mayonnaise | 2 tablespoons | ||
| Salt | — | ||
| Rice Seasoning | — |
Directions
Begin cooking the rice. It's good to use just over 3 cups of water.
3 cups Short Grain Rice
Preheat the oven to 375°F (190°C). Prep the flounder in a pan and salt it. Cover the pan and bake the fish for 25 minutes.
1 Flounder (fillet) Salt
Once the flounder is done, flake it into small pieces. Mix the flounder, mayonnaise, diced cabbage together in a bowl. Add some salt to taste.
1 fillet Flounder 2 tablespoons Mayonnaise ¼ cup Cabbage (diced)
Once the rice is done, let it cool for a bit, but keep it moist with a wet paper towel. Thoroughly mix the rice with as much rice seasoning as you want.
3 cups Rice Rice Seasoning
To make one rice ball, wet your hands with cold water and scoop out a small handful of rice. Place some of the flounder filling into the center, and form the rice around it. Cup your hands to form it into a classic rounded triangle, and finally wrap it with one piece of seaweed.
0.2 ounce Seaweed
Repeat Step 5 until you are out of rice or filling. These dumplings go great with soy sauce! If you had spare fish fillets, it also goes great with baked fish!