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Easy Sushi Balls

A delightful combination of sticky sushi rice with flavorful fillings and a crispy outer layer, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish, Snack
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sushi rice Use short-grain sushi rice for best results.
  • 2.5 cups water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 sheet nori (seaweed), cut into strips Optional, can be replaced with lettuce leaves.
  • 1 cup cooked fish or shrimp (optional) Ensure it's halal-certified.
  • 1 cucumber diced
  • 1 avocado diced
  • to taste sesame seeds for topping
  • to taste soy sauce for dipping

Method
 

Preparation
  1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
  2. In a medium saucepan, combine the rinsed, drained rice and 2 ½ cups of water. Bring it to a boil, then reduce heat, cover, and simmer on low for about 20 minutes.
  3. Remove from heat and let sit, covered, for 10-15 minutes.
  4. In a small bowl, whisk together the rice vinegar, sugar, and salt. Gently fold this mixture into the cooled rice.
  5. Wet your hands to prevent sticking, then take a handful of the seasoned sushi rice and press it into a ball shape.
Assembly
  1. Add diced cucumber, avocado, and optional cooked fish or shrimp into the center of each rice ball.
  2. Top with sesame seeds and arrange on a platter.
  3. Serve with soy sauce for dipping and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid using a microwave when reheating to maintain rice texture.