Brown Rice, Pumpkin & Ginger Balls

With Miso Tahini Dressing and Kale Seaweed Salad


 My first ever job in a kitchen was at a small yet busy vegetarian café in Byron Bay. There, we made all sorts of salads, veggie lasagnes, soups, curries, sushi and desserts. My absolute favourite thing we sold were brown rice balls. Yet it was the only recipe they kept secret- they even made the rice balls at home instead of the kitchen that we made everything else out of! Because I loved those rice balls so much, I have never tried to make them myself, knowing they couldn’t live up to the ones I loved so dearly! But guess what- I jumped over the boundary and made these rice balls from scratch, purely by intuition, and dare I say they are even better than the ones from Byron Bay that I remember! How amusing.

The ginger really gives these balls their delicious flavour, and the tahini helps to hold everything together. The addition of the shitake mushrooms and wakame seaweed also bring plenty of authentic flavour to these yummy balls. I hope you love them as much as I do. They are a great snack or serve them along side the seaweed salad recipe here also for a perfect meal.


  • 1 cup mashed pumpkin
  • 2 cups cooked brown rice
  • 1 heaped tablespoon grated ginger
  • 1 ½ teaspoons coconut (or rice) vinegar
  • 2 tablespoons tamari
  • 1/4 cup tahini
  • 1 teaspoon coconut nectar
  • 1/3 cup chopped shitake mushrooms
  • 1 teaspoon dulse
  • 1 teaspoon sesame oil
  • 1 teaspoon nutritional yeast
  • 2 tablespoons chopped kale
  • 1 tablespoon brown rice flour
  • 1 tablespoon black and 1 tablespoon white sesame seeds to roll

Preheat your oven to 180 degrees

Steam your pumpkin and then mash roughly

Cook your brown rice and when cooled slightly, place in a large bowl with the mashed pumpkin.

Add all ingredients and mix well with your hands until very well combined. The mixture should hold together.

Roll into balls around the size of your palm and roll gently in the sesame seeds.

Place on a lightly oiled sheet of baking paper on a baking tray. This recipe makes 8-10 balls.

Bake in the oven for 25-30 minutes, they will go a little golden and crunchy.

Serve with miso tahini dressing and seaweed kale salad.


Tahini miso dressing:

  • 1 heaped tablespoon tahini
  • 1 teaspoon sweet light miso
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon tamari
  • ½ teaspoon nutritional yeast
  • 3-4 tablespoons warm water

Whisk all ingredients in a small bowl until smooth, adding just enough water to reach your desired consistency.


Kale Seaweed Salad:

  • 3-4 stalks of kale, stem removed
  • ¼ cup of wakame seaweed
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • a good pinch of salt
  • 1 teaspoon sesame oil
  • 1 teaspoon white sesame seeds
  • 1 small carrot peeled and grated
  • ½ red capsicum finely dice

Chop the kale and place in a large bowl. Add the olive oil, salt and lemon and massage gently so it begins to soften and wilt.

If you are using dried wakame, place around 2 tablespoons in boiling water and allow it to absorb the water. It will make around 1.4 cup. Drain the water and chop roughly and add to the kale mix.

Add the sesame oil, sesame seeds, carrot and capsicum and mix well.

This will serve two with the rice balls on top.