Sushi Balls
Making sushi with ease is possible, thanks to this surprising recipe! Shape sushi rice into a ball after stuffing it with cubes of avocado. On top, place fresh ingredients, like shrimp, mango or radishes, creating various patterns and textures. You’ll get brightly coloured spheres that are perfect little bites, to serve as an novel aperitif.
Ingredients
- 2 cups (430 g) Calrose rice (sushi rice)
- 2 cups (500 ml) water
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 2 radishes, cut into thin rounds on a mandoline
- 1 Lebanese cucumber, cut into thin rounds on a mandoline
- 1 small mango, ripe but firm, thinly sliced
- Dill fronds, to taste
- 8 cooked shrimp, halved horizontally
- 5 oz (140 g) very fresh tuna, thinly sliced
- 1 green onion, thinly sliced
- 1 avocado, ripe but firm, cut into large dice
- Roasted sesame seeds, to taste
- Fish eggs, to taste
- Soy sauce or Wafu-style sesame mayonnaise sauce, for serving
Instructions
- Rinse the rice under cold running water until the water runs clear. Drain well.
- In a pot, bring the rice and water to a boil (see note). Cover and cook over low heat for 12 to 15 minutes or until the water has been completely absorbed by the rice. Remove from the heat and let rest for 5 minutes, covered.
- Meanwhile, in a small bowl, combine the vinegar, sugar and salt just until the sugar and salt have dissolved.
- Remove the lid from the pot. Add the vinegar mixture. Fluff the grains of rice with a fork. Let cool.
Making sushi with ease is possible, thanks to this surprising recipe! Shape sushi rice into a ball after stuffing it with cubes of avocado. On top, place fresh ingredients, like shrimp, mango or radishes, creating various patterns and textures. You’ll get brightly coloured spheres that are perfect little bites, to serve as an novel aperitif.