KOREAN RICE BALLS (raw vegan) by #RawChefYin

INGREDIENTS
~ cauliflower florets, dehydrated in the @excaliburdehydrator
~ purple cabbage
~ carrots
~ flaxseeds
~ lime leaves
~ daikon & mizuna microgreens from @greenpatchmalaysia
~ coconut bacon
~ gomashio (made from scratch)
~ bird’s eye chilli
~ korean seaweed (torn up and ground into flakes)
~ lacto-fermented belimbing buluh➡️ full recipe is in my Fun With Ferments eBook, to buy book, click link in bio or DM me for the link to my @gumroad store
~ chili flakes
~ freshly ground black pepper
~ black & white sesame seeds

Served with a sauce made from zucchini see DAY NINE for the recipe. I actually wanted to make a Gochujang sauce since these are Korean rice balls but then I got tired plus I still had some leftover sauce from the raw vegan burritos so I used that instead. Still yummeh!