Easy Sushi Balls2020-04-26
- Servings: 4
- Prep Time: 30m
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This information is per serving.
- 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. 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.