Easy Sushi Balls Recipe
This Easy Sushi Balls Recipe is a fun, beginner-friendly way to enjoy classic sushi flavours without rolling. Made with seasoned sushi rice, fresh or cooked fillings, and flavourful toppings, these sushi balls are perfect for quick meals, parties, and meal prep.
Ingredients
For Sushi Rice
- 2 cups short-grain sushi rice uncooked
- 2 ¼ cups water
- ⅓ cup rice vinegar
- 3 tablespoons sugar
- 1 ½ teaspoons salt
For Fillings (mix & match)
- 8 –10 oz sashimi-grade salmon or tuna or cooked shrimp/crab
- 1 ripe avocado diced
- 1 small cucumber finely diced
- 2 green onions sliced
Toppings & Garnish
- Sesame seeds white or black
- Nori sheets cut into strips
- Tobiko or masago optional
- Pickled ginger
- Spicy mayo
- Soy sauce or unagi sauce
Instructions
Rinse the Rice:
- Rinse sushi rice under cold water 4–5 times until the water runs clear. Drain well.
Cook the Rice:
- Cook rice with water in a rice cooker or on the stovetop. Let it steam for 10 minutes after cooking.
Season the Rice:
- Warm rice vinegar, sugar, and salt until dissolved. Transfer rice to a wide bowl, pour seasoning over it, and gently fold while cooling to room temperature.
Prepare Fillings:
- Dice fish, avocado, cucumber, and green onions. Keep fish chilled until assembly.
Shape the Sushi Balls:
- Line a small bowl or mold with plastic wrap. Add fillings first, then top with sushi rice. Press gently and invert to release.
Add Toppings:
- Garnish with sesame seeds, nori strips, spicy mayo, or tobiko.
Serve:
- Serve immediately with soy sauce, wasabi, and pickled ginger.
Notes
- Tips: Slightly wet hands to prevent rice from sticking. Do not over-compact the rice.
- Storage: Best eaten fresh. Can be refrigerated up to 24 hours in an airtight container.
- Variations:
- Vegan: Use avocado, cucumber, carrots, and tofu
- Spicy: Add sriracha or chili oil to fillings
- Cooked option: Use baked salmon or imitation crab