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Recipe: Rainbow Sushi Balls

09 Nov 2018

Recipe: Rainbow Sushi Balls

These sushi balls are so cute, and they are also insanely perfect for munching when on the go. They’re also really good in lunchboxes.

Makes: 16

Prep time: 10 minutes

Cook time: 30 minutes

You will need:

  • 440g (2 cups) sushi rice
  • 7 nori sheets, torn
  • 2½ tablespoons sesame seeds, plus extra for coating (optional)
  • 100g firm or pressed tofu, chopped
  • 30g (½ cup) chopped shiitake, oyster, or brown mushrooms
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon coconut oil
  • 2 teaspoons tamari

Other fillings: 

  • Finely chopped avocado, carrot, cucumber,  red capsicum, red cabbage,  spring onions.
  • Pickled ginger and tamari, to serve (optional)
  1. Place the rice in a sieve then rinse it until the water runs clear. Place in a saucepan with 500ml (2 cups) water then bring to a simmer over medium/high heat. Cover the pan tightly, reduce the heat to low, then cook for 20 minutes or until the water has been absorbed. Remove from the heat then stand, covered, until the rice has cooled to room temperature.
  2. Place the torn nori into a small  food processor or bullet blender and process until a fine powder forms. Stir the nori and sesame seeds through the rice. Set aside.
  3. Cook the tofu, mushrooms, and ginger with the coconut oil in a small frying pan over medium heat for 5 minutes, or until the mushrooms have softened. Add the tamari and cook for another 3–4 minutes. Remove from the heat.
  4. Take about 90g of the rice at a time and lay it out on your hand, pressing it evenly to form a disc about 5.5cm across. Place about 1 teaspoon of your choice of filling ingredients in the middle of the disc, then use your hand to bring the rice over the filling, enclosing it to form a sealed ball.
  5. Roll each ball in additional sesame seeds if you like, then serve with pickled ginger and tamari if desired. Pop these in the fridge until serving; they’re best eaten within two days.

THIS IS AN EDITED EXTRACT FROM BLISS BITES, BY KATE BRADLEY,
PUBLISHED BY HARDIE GRANT BOOKS (RRP$19.99) AND IS AVAILABLE IN STORES NATIONALLY. PHOTOGRAPHER © ELISA WATSON.