Easy Sushi Balls

Easy Sushi Balls

• 2 cups leftover sushi rice
• 3/4 cup chopped veggies, fruit, and SprouTofu
• 1 tsp. olive oil, or other kind of oil
• 1 cup water
• melon baller

Sauce

• 2 Tbsp. Vegenaise
• soy sauce, to taste
• 1 to 2 garlic cloves, pressed
• miso paste, to taste (optional)

Heat your rice up until it’s warm, not hot.  I microwaved my leftover rice for 2 minutes.

Stir the rice and put it in a bowl.  If the rice sticks to your spoon while you’re stirring, get it wet with water.
Add the veggies to the bowl and mix together until well blended.  I used our leftover veggies, fruit, and SprouTofu from Saturday night’s sushi.  We used pineapple, mango, cucumber, red bell pepper, jicama, yellow squash, zucchini, red cabbage, and steamed green beans.

Get a small bowl with one cup water and 1 tsp. oil.  Dip the melon baller into the water/oil mixture.  This is the only way you’ll be able to get the rice mixture out of the baller still looking like a ball.  Then get a scoop of the rice mixture.

As you scoop, press against the edge of the bowl to compact the rice and veggies into the melon baller.  If you skip this step, I predict your sushi balls WILL fall apart.

Tap the baller on the edge of your plate and it’ll release the sushi ball.  Dip the baller into the water/oil mixture again and continue these steps until you’ve used up all of the rice mixture.

To mix up your sauce, add all ingredients to a small bowl and mix together.  Then drizzle over the sushi balls.  I also like to drizzle a little stir-fry sauce over the top.

The sushi balls are fairly delicate, so I recommend using chopsticks or your fingers to eat them.