Brown Rice Sushi Balls Recipe

Name: Brown Rice Sushi Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rice balls:; 1 cup short grain brown rice, (or brown sushi rice) prepared according to package directions and cool enough to handle comfortably; 1 tablespoon black sesame seeds; 1 tablespoon white sesame seeds; 2 tablespoons toasted seaweed (I used Annie Chun's sesame seaweed snacks); 3 tablespoons minced chives, divided; fine sea salt, to taste; Spicy Mayonnaise, Sushi Filling, & Dipping Sauce; 1 tablespoon mayonnaise; 1 teaspoon sriracha hot chili sauce; dash each soy sauce and lemon juice; 15 1/4-inch cubes sashimi grade ahi tuna; 15 1/4-inch cubes avocado tossed with a little lemon juice (to keep them from turning brown); 15 pieces pickled ginger; 1/2 cup soy sauce; 1/4 cup toasted sesame oil; wasabi paste, to taste

Servings: persons

For the rice balls:
1 cup short grain brown rice, (or brown sushi rice) prepared according to package directions and cool enough to handle comfortably
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
2 tablespoons toasted seaweed (I used Annie Chun's sesame seaweed snacks)
3 tablespoons minced chives, divided
fine sea salt, to taste
Spicy Mayonnaise, Sushi Filling, & Dipping Sauce
1 tablespoon mayonnaise
1 teaspoon sriracha hot chili sauce
dash each soy sauce and lemon juice
15 1/4-inch cubes sashimi grade ahi tuna
15 1/4-inch cubes avocado tossed with a little lemon juice (to keep them from turning brown)
15 pieces pickled ginger
1/2 cup soy sauce
1/4 cup toasted sesame oil
wasabi paste, to taste

1
Line a container or platter with parchment paper and set aside.
2
Combine all rice ball ingredients - reserving 1 tablespoon of the chives for garnish - in a large bowl. Season to taste with fine sea salt.
3
For the spicy mayonnaise: combine mayonnaise, sriracha, soy sauce and lemon juice.
4
Line a small, deep cup with plastic wrap. Scoop in enough of the rice mixture to fill about ? full. Make an indentation in the center of the rice and fill with 1 cube each avocado and ahi tuna, 1 piece of pickled ginger, and a dab of spicy mayonnaise.
5
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). Sprinkle with reserved chives for garnish.
6
For dipping sauce: whisk together soy sauce and toasted sesame oil; add wasabi paste to taste and whisk to combine. Serve with sushi rice balls.

1236

kcal

Calories

Fat

145

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the rice balls:, 1 cup short grain brown rice, (or brown sushi rice) prepared according to package directions and cool enough to handle comfortably, 1 tablespoon black sesame seeds, 1 tablespoon white sesame seeds, and more.

Yes, Brown Rice Sushi Balls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice Sushi Balls

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