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Avocado sushi balls on a slate plate.
Touria Abada

Sushi balls

5 from 1 vote
A fun twist of a Japanese classic, these sushi balls are fun and easy to make. Get creative with the fillings and wow your family and friends.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 balls (approx)
Course: Appetizer, Dinner Party, Lunch, Snack, Work lunch
Cuisine: Japanese
Calories: 77
Ingredients Method Notes

Ingredients
  

Sushi rice
  • 2 cups Sushi rice See note 1
  • 2 cups Water
  • 5 tablespoon Sushi vinegar (seasoning) See note 2
Fillings: choose one or a combination of (See our list in the post above for more filling ideas)
  • Avocado Mashed and seasoned (This is what we used for these sushi balls)
  • Grilled Tofu Small cubes
  • Spicy salmon Cubed
  • Teriyaki chicken Shredded
  • Cucumber Small cubes
Toppings: Optional
  • 1 serving Furikake / Japanese rice seasoning
  • A handful of Toasted sesame seeds
  • 1 Nori sheets (sushi sheet)
  • Spicy mayo
  • Soy sauce (light) To serve

Method
 

Sushi rice
  1. Place the rice into a large bowl and cover with water, allow to sit for 20 minutes, strain off the water. Add fresh water and use your hand to mix the rice, then strain again, washing off the excess starch. Repeat until the strained water runs clear . Usually 2-3 times.
  2. Place the washed rice into a medium pot. Add 2 cups of cold water and cover with a lid. Place onto a high heat to bring to the boil. As soon as the rice starts to boil, reduce the heat to a low simmer. (Don't remove the lid).
  3. Cook until the water has evaporated, around 16-18 minutes. Remove from the heat, keep covered and allow the rice to sit for 10 minutes.
  4. Add the sushi vinegar, adjust the amount to taste. Using a wooden spoon mix the sushi vinegar through the rice. Then remove from the pot and place into a clean dish, keep covered with a clean damp tea towel while the rice cools. You can turn the rice over now and again to help it cool. (See note 3)
Sushi balls
  1. While your rice is cooking prepare your filling ingredients.
  2. Always wet your hands when working with rice as it gets sticky!  Take a desired amount of sushi rice, squeeze and roll into a ball in the palm of your hand.
  3. Use your thumb or finger to push a crater into the middle and fill with a small amount of filling. Patch the top with a little extra rice and roll back into a ball. Repeat until finished.
To finish:
  1. You can leave them plain or garnish the balls anyway your like, so get creative. We love adding a little filling or top or wrapping a slice of nori around them. You can sprinkle them with a little furikake or toasted sesame or top with a little spicy mayo. Yum!
  2. Serve with soy sauce and enjoy!

Notes

Note 1 - Substitute with short grain rice
Note 2 - You can buy sushi vinegar in most supermarkets or make your own at home.  
Note 3 - To help create the best shape make your sushi balls while the rice is still warm.
Storage:
To make ahead sushi balls can be made earlier in the day, just don't add the toppings, then place in a sealed container in the fridge.  We recommend placing plastic wrap over the balls to prevent the rice from drying out.  Remove from the fridge prior to serving to allow them to come back up to room temperature, add the toppings, serve and enjoy.
The nutritional fact is based on 77 calories per ball with an avocado filling and a serving size of 24 balls.