Love Sushi but find it difficult and fiddly to make?
Try my Sushi Rice Balls! Just as yummy.
So much EASIER!
They keep well, fantastic to snack on, or lunch on.
Portable for on the go or work, and the kids love them too.
𝐒𝐮𝐬𝐡𝐢 𝐑𝐢𝐜𝐞 𝐁𝐚𝐥𝐥𝐬
Makes 24
1 point each
Sushi rice, dry (koshihikari)1 cup(s), (200g)
Rice wine vinegar 3 tsp
Sushi seasoning 3 tsp
Fresh ginger 2 tsp, finely grated
Lebanese cucumber ½ small, finely diced
Carrot ½ small, finely diced
Sesame seeds 2 tbs
Roasted seaweed 1 packet(s), (5g). crushed
Soy sauce 1 tbs
Wasabi paste 1 tsp, (optional)
Cook rice following packet instructions. Transfer to a glass or plastic container. Stir through vinegar and sushi seasoning using a wooden spoon or rubber spatula. Refrigerate until cool enough to handle.
Stir gin