- 120 g of rice
- 100 g of shelled peas
- 1 large handful of fresh mint, chopped
- 4 pinches of fine sea salt
- 2 tbsp of olive oil
- 60 g of cream cheese
- 1 tsp of toasted sesame seeds
In a saucepan, bring water to a boil. Overcook the rice so that it is a little sticky. In a second pot of boiling water, cook the peas for 10 minutes. In a bowl, put the rice and the peas and crush them roughly. Add the mint, fine sea salt, olive oil, cream cheese and sesame seeds. Roll the rice balls by hand and place them in the MB Tresor bento box. Serve with cucumber and carrot sticks and fresh seasonal fruit for dessert.