Strawberry Shortcake Rice Bites
- 3 cups water
- 3 cups sushi rice
- 1/2 cup raw sugar, or to taste
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 cups strawberries, hulled and quartered
- 3 tablespoons chia seeds
- Salt (optional)
- Bring the water to a boil in a large saucepan, then reduce heat to medium-low and stir in the rice. Cook, stirring often, until soft, sticky, and tender, 15 to 20 minutes.
- Transfer the cooked rice to a large bowl. Working quickly, add the sugar, lemon juice, and vanilla. Stir thoroughly to combine and let cool slightly.
- Spread out a sushi mat or a silicone liner. Cover with plastic wrap and spread 1 cup rice on top. With wet hands, press the rice into a uniform 1/2-inch-thick layer. Place a row of strawberries, end to end, about 1 inch from the bottom edge. Sprinkle with 1 teaspoon chia seeds. Starting with the edge closest to you, roll the rice tightly into a cylinder, using the plastic wrap and mat to assist, pulling plastic and mat away from the rice as you roll. Repeat with the remaining ingredients.
- Sprinkle the outside of the rolls with salt to taste if desired. Let sit for 5 minutes, then slice each roll into 8 to 10 pieces using a very sharp knife. Refrigerate for up to 2 days wrapped in parchment and plastic wrap, or freeze individual pieces for up to 3 months.
- Recipe by Matt Frazier and Stepfanie Romine from The No Meat Athlete Cookbook.
Per serving: 306 kcal cal., 2 g fat (0.2 g sat. fat), 70 g carb., 4 g fiber, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet