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A few days back, I promised you my sort-of recipe for the Stuffed Sesame Sushi Balls that I made for the potluck picnic at parc Jeanne Mance. I had loads of fun making them, some might even say too much fun because I forgot to write down the ingredients and quantities! So here's the recipe as best as I can remember it! I got about 20-25 rice balls.
Sushi Ball Rice
3 cups un-cooked Japanese sushi rice, cooked according to package directions
1/3 cup seasoned rice vinegar
1-2 Tbsp agave syrup or other sweetener
1 tsp fresh grated ginger, packed
1/2 tsp prepared wasabi paste
1/4 tsp dried garlic granules
3 small carrots, finely grated
2-3 green onions, minced, white and green parts
Toasted, seasoned nori snacks (I like these, or you can try to find THESE guys!!!) **or scroll down to the bottom for a homemade version
Black and white toasted sesame seeds (for rolling)
Sushi Ball Stuffing
Diced cremini mushrooms (marinate in soy sauce, ponzu sauce, rice vinegar, sesame oil, green onion, ginger)
Diced avocado (marinate in rice vinegar)
Diced Lebanese cucumbers, seeds removed, skin on
Sushi Ball Dipping Sauce
Hot water (just enough to thin out the sauce; depends on the sauce consistency that you're after)
Ponzu sauce (you can buy it, or veganize this recipe!)
Seasoned rice vinegar
Toasted sesame oil
Fresh grated garlic and ginger (or you can use the dried variety)
Sriracha hot sauce
Chopped green onion, chives or flat leaf parsley
- In a large bowl, combine all the Sushi Ball Rice ingredients (except the sesame seeds). Mix well so that everything is very well combined and evenly distributed. You can use a silicon spatula or your hands for this step. Taste and season rice accordingly. Set aside.
- Prepare the Sushi Ball Stuffing vegetables in 3 separate bowls and allow to marinate for a short while. Set aside.
- In a medium sized bowl, combine all the Sushi Ball Dipping Sauce ingredients and stir until completely emulsified. Taste and season accordingly.Set aside.
- The method that I used to assemble the sushi balls can be found here. For your convenience, I've copy/pasted the directions right from the Pinch & Swirl blog for you :
- "Line a small, deep cup with plastic wrap. Scoop in enough of the rice mixture to fill about 2/3 full. Make an indentation in the center of the rice and fill with your choice of ingredients. Gather the plastic wrap straight up from the sides and use your fingers to gently cover the filling with rice. Lift the ball from the bowl and gently twist it, letting any air escape. Use your fingertips and opposite palm to shape a round ball. Gently remove the ball from the plastic wrap and place in container or on platter. Repeat with remaining rice mixture (you’ll get the hang of it after a few balls)."
- If you find that the rice is not sticking well enough to create nice tight rice balls, wet your finger tips in a small bowl of room temperature water and mold the rice balls using your hands. This is actually pretty convenient since you're now all set to roll them in the toasted white and black sesame seeds!
** Homemade Seaweed Snacks
Combine the following ingredients in a small frying pan and fry on medium heat until crispy and fragrant:
- Nori seaweed sheets, cut into thin slivers
- Mild tasting oil
- Garlic powder
- Chili peppers or powder
- Sea salt