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.