These cute little sushi spheres make elegant appetizers. They are also perfect for a family sushi night as children can help you make them. Be creative and playful on what to garnish with and how you present them!
Watch Video on how to make this recipe.
Ingredients (for 30 to 36 sushi balls ):
Short-grain rice * 2 cups (uncooked)
Sushi vinegar** 3 tablespoons
Salmon/tuna/scallop/yellow tail (all sushi-grade) 10 - 18 slices
Red reddish 2
Sushi vinegar 2 tablespoons
Cucumber (thinly sliced into strips or round) 10 - 20 slices
Avocado thinly sliced 4 - 8 slices
Lemon or lime zest 1 teaspoon (garnish)
Roasted white sesame seeds 1 teaspoon (garnish)
Seaweed (cut into strips) 1 sheet (garnish)
Cook short-grain rice in “hard” or “sushi rice” setting if your rice cooker has these options. If not, cook rice with slightly less water than you normally would.
Allow cooked rice to cool a little in a wooden sushi rice tub or on a large plate by fanning the rice (2-3 minuets).
Sprinkle 2 tablespoons of sushi vinegar over the rice and mix it gently and throughly. If the rice needs more shine (and it appears not too wet), add little more sushi vinegar. We want to make nice and shine rice but not soggy. Cover rice with a tea towel and let it rest.
Take a very sharp knife and slice sushi-grade fish with one big stroke, starting from the heal of a knife, to make 1/8’ (5 mm) thick slices.
With a mandoline, slice radish and cucumber. Prepare two small dishes, place sliced radish and cucumber and add a tablespoon of sushi vinegar in to each dish. This is to make quick pickles.
Cut avocado to make thin slices.
To make sushi spheres, take a plastic wrap in the palm of your hand and place a piece of fish (or sliced radish/cucumber or avocado) first. Add a tablespoon of rice on top. Twist the plastic wrap and press firmly to make a ball shape.
Repeat this process by using different toppings to make unique sushi balls.
Sprinkle lemon zest, sesame seeds or seaweed to make the spheres colorful and whimsical.
*Ideally you want to use Japanese white rice but if it is not available, you may use other short-grain rice.
**To make your own sushi vinegar, mix 3 tablespoons of rice vinegar with 2 teaspoons of granulated sugar and 1/2 teaspoon of salt.