RAINBOW SUSHI BALLS

RAINBOW SUSHI BALLS

By
From
Bliss Bites
Makes
16
Prep
10 mins
Cooking time
30 mins

These sushi balls are soooo cute and they are also insanely perfect for munching when on the go. They’re also really good in lunchboxes. You can really play around with the fillings according to what you like; keep these simple using just chopped raw veggies, as suggested below, or add the tofu–mushroom mix for a touch more flavour.

Ingredients

Quantity Ingredient
440g sushi rice
7 nori sheets, torn
2 1/2 tablespoons sesame seeds, plus extra for coating (optional)
100g firm or pressed tofu, chopped
30g shiitake, oyster or brown mushrooms, chopped
1 teaspoon freshly grated ginger
1 teaspoon coconut oil
2 teaspooons tamari

other fillings

Quantity Ingredient
finely chopped avocado, carrot, cucumber, red capsicum, red cabbage, spring onions
pickled ginger and tamari, to serve

Method

  1. Place the rice in a sieve then rinse it until the water runs clear. Place in a saucepan with 500 ml water then bring to a simmer over medium–high heat. Cover the pan tightly, reduce the heat to low then cook for 20 minutes or until the water has been absorbed. Remove from the heat then stand, covered, until the rice has cooled to room temperature.
  2. Place the torn nori into a small food processor or bullet blender and process until a fine powder forms. Stir the nori and sesame seeds through the rice. Set aside.
  3. Cook the tofu, mushrooms and ginger with the coconut oil in a small frying pan over medium heat for 5 minutes, or until the mushrooms have softened. Add the tamari and cook for another 3–4 minutes. Remove from the heat.
  4. Take about 90 g of the rice at a time and lay it out on your hand, pressing it evenly to form a disc about 5.5 cm across. Place about 1 teaspoon of your choice of filling ingredients in the middle of the disc then use your hand to bring the rice over the filling, enclosing it to form a sealed ball.
  5. Roll each ball in additional sesame seeds if you like, then serve with pickled ginger and tamari if desired. Pop these in the fridge until serving; they’re best eaten within 2 days.
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