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Sushi Ball

By: Nadia Aidi
|
Servings: 16 Sushi Balls
You are going to love these sushi balls because these little guys pack a punch of taste with every bite. The spicy crab has a kick that balances perfect with fresh velvety salmon. This recipe is also so easy to modify. You can enjoy it without the salmon on top, with just veggies, the world is your sushi 🍣
Prep 30 minutes
Cook 20 minutes
Assembly 10 minutes
Total 45 minutes
Sushi ball

Ingredients

Prepare Rice

  • 1 cup calrose rice
  • 2 cups water
  • 2 tbsp rice vinegar
  • 1.5 tbsp cane sugar
  • 1 pinch salt

Prepare Sushi Mixture

  • 4 oz sushi grade salmon thinly sliced
  • 1 lb snow crab clusters I use real but you can use imitation
  • 1/3 cup japanese mayo
  • 2 tbsp tamari
  • 2 tsp sesame oil
  • 3-4 tbsp sriracha
  • 1/4 cup scallions
  • 1 cucumber thinly chopped and pat dried to remove extra moisture
  • 1 carrot shredded
  • black sesame seeds
  • 1 serrano chopped

Rice

  • 1 cup calrose rice
  • 2 tbsp rice vin
  • 1.5 tbsp cane sugar
  • pinch of salt

Dipping Sauce

  • 1/2 orange juice
  • 1 handful cilantro or to taste
  • 1/2 serrano pepper
  • 1/4 cup scallions
  • 3 tbsp tamari
  • 1 tbsp rice vinegar
  • 1/2 lemon juice
  • 2 tbsp peanuts

Instructions

Prepare the Rice

  • Rinse the calrose rice 3-4 times until the water is clear. Soak it for about 20-30 min.
  • Add the rice to the water in a medium sauce pan. Bring to a boil on medium high heat. Reduce the heat to low and cover with the saucepan lid. Simmer until the water is competely absorbed, about 18-20 unites. Season it with 2 tbsp rice vin, 1.5 tbsp cane sugar, pinch of salt. Let rest.

Prepare Your Crab

  • Steam your crab covered in a shallow pan with 1 inch boiling water for 4-5 minutes. Place it in an ice bath and get the crab meat out. Use a paper towels to pat dry it.

Prepare the Mix

  • Mix the Japanese mayo, sriracha, sesame oil, tamari together and add the crab, Serranos, cucumber, carrot , scallions and cooled down rice. Let it sit in the fridge for about 30-60 min.

Prepare the Sauce

  • Place everything for your dipping sauce in a food processor and process into desired texture.

Prepare the Salmon

  • Slice your salmon super thin.

Assemble

  • Add some sesame oil on your hands and start forming the ‘bolitas.’ Yields about 16.
  • Serve with Serrano on top and the dipping sauce and that is it!

Nutrition

Calories: 119kcal, Carbohydrates: 13g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 9mg, Sodium: 477mg, Potassium: 144mg, Fiber: 1g, Sugar: 2g, Vitamin A: 722IU, Vitamin C: 8mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info