Quick Sushi Balls

Recently, I was asked to donate a few trays of appetizers for a fundraiser. Because the fundraiser was emphasizing sushi, I decided to create something really new. This recipe is much less tedious than making maki rolls, and if you’re not a seaweed lover, you can control the seaweed flavor, or not add it at all and still get all the tasty quality of a good California Roll.

This recipe – which I’ve modified slightly – is from Vegetarian Planet, a great cookbook  by DTV guest chef Didi Emmons.

2 c. cooked sushi rice (prepare according to directions, usually 2 c. of rice to 2 c. of water)
1/3 c. rice vinegar
2 T. sugar
1 1/2 t. salt
1-2 sheets sushi nori seaweed sheets, chopped or processed (optional)
2 carrots, minced
5 scallions, green part only, chopped fine
1/4 c. toasted sesame seeds

While rice is cooking combine vinegar, sugar, salt, seaweed, carrots and scallions in a large bowl. Toast the sesame seeds and set aside. When rice is done turn into the bowl with the dressing. Stir with a wooden spoon to combine. Let the rice sit for a hour or two – the mixture should be sticky. When the rice has cooled, with wet hands, roll into ping pong size balls, then roll the balls in the sesame seeds and set aside. Sometimes I add a little avocado or pickled ginger. This recipe is flexible, so feel free to add or delete what you like. Refrigerate for up to two days but bring to room temperature before serving.

Ginger Wasabi Dipping Sauce

1 T. wasabi powder
1/4 c. water
1 clove garlic, crushed
1″ fresh ginger, sliced thin
2 T. canola oil
1 t. sugar
3 T. rice vinegar
3 T. soy sauce

Combine all ingredients in processor and process until ginger is chopped fine. Serve with sushi balls.

5 comments
Chris McClay
Chris McClay

Hi Toni - I live locally in Westbrook (Maine) and have started my own personal chef business. I love buzzing around your site and getting inspiration! I am testing out a lot of recipes at home before I try them on my customers. Today, I tried making spring rolls for the 6th or so time, and I had a heck of a time with them. Do you have a video available on making these? Also, last night I picked up chick pea flour to try making crepes, but I'm looking for a savory filling. Do you have any suggestions on top of the roasted cauliflower/squash? I want a few different options. Thanks!

Bruce
Bruce

Last week was the first time I watched the totally vegetarian show and was impressed with the "totally eggplant" show .After researching I realized the show was from season #3.I would like to make the eggplant polpette for the holidays but am unable to get the recipe off your website.Can you send it to me?Thanks

Rick
Rick

I agree there with wally it's a great tasting recipe. Didnt have a problem with the ginger though, my kids loved it. Thanks.

wally
wally

Great tasting recipe, but I think I am going to have to give it another try. Gave some to my daughter to try and she said it was a bit too hot. I have a feeling I may have over done it a bit with the ginger.

Nancy D'Alessandro
Nancy D'Alessandro

Last week was the first time I watched the totally vegetarian show and was impressed with the "totally eggplant" show .After researching I realized the show was from season #3.I would like to make the eggplant polpette for the holidays but am unable to get the recipe off your website.Can you send it to me?Thanks

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