Snack

Brown Rice Sushi Balls

Brown Rice Sushi Balls

recipe image

Brown Rice Sushi Balls

  • Makes
    12-15 sushi balls
Creator Notes

Here’s a riff on Heidi Swanson’s (http://101cookbooks.com/) Sesame Almond Brown Rice Balls. it gave me a theory. Why now not fetch brown sushi rice balls? They’d have never-ending flavor combinations and be more straightforward than the historical rolling assignment. I added chopped, dried seaweed to the rice combination and stuffed the balls with some of my popular sushi substances: ahi tuna, avocado, pickled ginger, and appealing mayonnaise. —Pinch&Swirl

Substances
  • For the rice balls:

  • 1 cup

    short grain brown rice, (or brown sushi rice) ready in step with kit directions and frigid ample to address comfortably


  • 1 tablespoon

    shaded sesame seeds


  • 1 tablespoon

    white sesame seeds


  • 2 tablespoons

    toasted seaweed (I historical Annie Chun’s sesame seaweed snacks)


  • 3 tablespoons

    minced chives, divided

  • stunning sea salt, to style

  • Engaging Mayonnaise, Sushi Filling, & Dipping Sauce

  • 1 tablespoon

    mayonnaise


  • 1 teaspoon

    sriracha sizzling chili sauce

  • race each and every soy sauce and lemon juice


  • 15

    1/4-hunch cubes sashimi grade ahi tuna


  • 15

    1/4-hunch cubes avocado tossed with a cramped lemon juice (to retain them from turning brown)


  • 15 pieces

    pickled ginger


  • 1/2 cup

    soy sauce


  • 1/4 cup

    toasted sesame oil

  • wasabi paste, to style

Instructions
  1. Line a container or platter with parchment paper and characteristic aside.
  2. Combine all rice ball substances – reserving 1 tablespoon of the chives for garnish – in a wise bowl. Season to style with stunning sea salt.
  3. For the appealing mayonnaise: combine mayonnaise, sriracha, soy sauce and lemon juice.
  4. Line a little, deep cup with plastic wrap. Scoop in ample of the rice combination to occupy about ? elephantine. Invent an indentation in the center of the rice and occupy with 1 cube each and every avocado and ahi tuna, 1 fragment of pickled ginger, and a dab of appealing mayonnaise.
  5. Aquire the plastic wrap straight up from the aspects and employ your fingers to gently duvet the filling with rice. Rob the ball from the bowl and gently twist it, letting any air plod. Employ your fingertips and reverse palm to form a round ball. Gently put off the ball from the plastic wrap and place in container or on platter. Repeat with last rice combination (you’ll fetch the hold of it after about a balls). Sprinkle with reserved chives for garnish.
  6. For dipping sauce: whisk together soy sauce and toasted sesame oil; add wasabi paste to style and whisk to mix. Aid with sushi rice balls.

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