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, prepared according to package directions and cool enough to handle comfortably; 1 tablespoon black sesame seeds; 1 tablespoon white sesame seeds; 2 tablespoons minced, toasted seaweed (I used Annie Chun's sesame seaweed snacks); 1 ounce toasted almonds, finely chopped; 3 tablespoons minced chives, divided; For the spicy mayonnaise:; 1 tablespoon mayonnaise; 1 teaspoon sriracha hot chili sauce; 1 dash soy sauce; 1 dash lemon juice

Servings: persons

For the rice balls:
1 cup short grain brown rice, prepared according to package directions and cool enough to handle comfortably
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
2 tablespoons minced, toasted seaweed (I used Annie Chun's sesame seaweed snacks)
1 ounce toasted almonds, finely chopped
3 tablespoons minced chives, divided
For the spicy mayonnaise:
1 tablespoon mayonnaise
1 teaspoon sriracha hot chili sauce
1 dash soy sauce
1 dash lemon juice

1
["Some filling ingredient options:
2
small cubes of avocado tossed with a little lemon juice (to keep them from turning brown),
3
tiny cubes of sashimi grade ahi tuna or salmon,
4
pickled ginger,
5
spicy mayonnaise (recipe above)", "Line a container or platter with parchment paper and set aside.", "Combine all rice ball ingredients - reserving 1 tablespoon of the chives for garnish - in a large bowl. Season to taste with fine sea salt.", "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 (see suggested combinations above). 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 (see photo above). 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.", "Filling them is the fun part: sashimi grade ahi tuna + avocado + spicy mayonnaise - avocado + spicy mayonnaise + pickled ginger - sashimi grade ahi tuna + avocado + pickled ginger - or - How about sashimi grade salmon, crab, or even solid rice balls topped with a thin slice of ahi or salmon (similar to nigiri); you see where I'm going with this. So many options!", "For dipping (optional): 2 parts soy sauce to 1 part sesame oil +
6
soy sauce + wasabi paste to taste"]

297

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: For the rice balls:, 1 cup short grain brown 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 Soups & Stews 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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