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
- 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.
I predict you’re going to LOVE them!