Each Very Veggie Recipe Submission utilizes Jing Si Instant Rice — which was developed thanks to the venerable Dharma Master Cheng Yen, the founder of the Buddhist Tzu Chi Foundation. Versatile, convenient, and delicious, Jing Si Instant Rice was designed so that in an hour of great need, Tzu Chi volunteers can provide a straightforward and nutritious source of relief.
These avocado-packed rice balls are excellent as appetizers or as a side dish! Tzu Chi and the Very Veggie Movement are delighted to be joined by the bright and creative minds of film students from Cupertino High School for the vegetarian movement.
Jing Si Instant Rice
½ avocado, diced
Inari Age (seasoned fried tofu pouch)
- Mix the seasonings from the packet.
- Add 800ml or 3 ⅓ cups of boiling water.
- Stir in the rice.
- Cover and let it sit for 20 mins.
- Place a sheet of plastic wrap on a plate. Then, flatten three spoonfuls of rice on the plastic wrap.
- Place diced avocado in the middle.
- Top it off with some more rice.
- Take all corners of the plastic wrap and close it up, using the plastic wrap to form the rice into a ball.
- Unwrap, and it is ready to serve.
- Open up Inari Age (seasoned fried tofu pouch), creating a pocket.
- Stuff it with rice.
- Shape three spoonfuls of rice into a triangle.
- Cut seaweed sheets into rectangles.
- Wrap the rice with seaweed on one side of the triangle.
A Message From the Chef
“I joined this project because I saw this as a fun idea to produce a video showing different ways of vegetarian eating, how versatile one ingredient can be, and to encourage other people to eat less meat,” said Candice Khoo. Take a look at the recipe for yourself, and dig in!