Description
These colorful sushi balls combine seasoned sushi rice with fresh seafood, vegetables, and flavorful Japanese condiments for an elegant bite-sized appetizer. They are easy to customize and perfect for entertaining or enjoying as a light meal.
Ingredients
300g warm cooked rice
30g vinegar
9g sugar
1.5g salt
10g scrambled egg
10g boiled octopus
10g salmon
3 thin slices radish
10g tuna
5 thin slices cucumber
3 thin slices scallop
Red and yellow bell peppers, as needed
10g squid
1 boiled prawn
Wasabi paste, as needed
Yuzu kosho, as needed
Mustard, as needed
Chili pepper, as needed
Salmon roe, as needed
Lime or lemon, as needed
Instructions
- Mix the vinegar, sugar, and salt until completely dissolved.
- Pour the seasoning mixture over the warm rice and gently fold until evenly combined.
- Allow the rice to cool to room temperature.
- Divide the seasoned rice into 10 equal portions.
- Place each portion on plastic wrap and shape into a small ball.
- Open the wrap and add your preferred seafood and vegetable toppings.
- Wrap the rice again and gently press into a firm, neat sushi ball shape.
- Repeat with the remaining rice and toppings.
- Serve with wasabi, yuzu kosho, mustard, chili pepper, salmon roe, and citrus wedges as desired.
Notes
Use sushi-grade fish if serving seafood raw.
Cooked crab can replace octopus or squid for a sweeter flavor.
Add avocado for extra creaminess.
Garnish with sesame seeds or sliced nori for added texture.
Store in an airtight container in the refrigerator for up to 24 hours.
Serve chilled or at room temperature; do not reheat.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Assemble
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
