Ready in 45 | Serves 12


2 cups Organic Sushi Rice (brown)

1 tablespoon Organic Sesame Oil, Toasted

2 cups orange kumara, boiled and diced

2 cloves garlic

2 teaspoon ground cumin

1 tablespoon Organic Brown Rice Malt Syrup

2 tablespoons Organic Peanut Butter Smooth, Original

1 large spring onion, finely chopped

1 red bell pepper, diced

2 teaspoons Organic Tamari Soy Sauce

2 teaspoons Ceres Organics Rice Wine Vinegar

1 heaped teaspoon ginger, grated

¼ cup Organic Sesame Seeds, Hulled


Cook rice according to package directions.

Heat sesame oil in a large pan and sauté kumara, garlic, tamari, cumin and rice malt syrup over a medium heat for about 15 minutes, until soft. Mash the kumara up a little as you go.

Stir through your cooked rice with the peanut butter, spring onion, bell pepper, tamari, vinegar and ginger. Roll into balls and then roll the balls through sesame seeds.

Place balls in the fridge to chill. Meanwhile, heat your oven to 180 ̊C. Place balls on a baking tray lined with parchment paper and bake for 25-30 minutes until golden. Once done, bring out the soy sauce, get dipping and enjoy!








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