Just a thought so far....but I am considering making these Japanese rice balls called Onigiri. The photo shows them in the triangular shape but you can make them into balls too. They have little strips of nori (seaweed - the stuff on the outside of sushi sometimes) and a filling. I have read that some people fill them with umeboshi plums, or ginger strips and avacado chunks... i think plain will be nice. I absolutely love the slightly sweet, earthy, nutty taste of short grain brown rice by itself. I will let you know if I make them, what they end up with inside, and how they taste!
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