Easy Sushi Balls Recipe
The first time I made sushi balls with my kids, we laughed our way through shaping the rice and choosing toppings. It was simple, creative, and such a refreshing twist on traditional sushi — a moment that reminded me how much joy cooking together brings.
Equipment
- Large mixing bowl
- Spoon
Ingredients
Main Ingredients
- 2 Cups Sushi Rice Cooked and Seasoned
- 100 grams Smoked Salmon Chopped
- 1/2 cup Cucumber Deseeded and finely diced
- 100 grams Cream Cheese Cubed
Garnish
- Sesame Seeds
Instructions
- Prepare your sushi rice. You can use a stove-top recipe or an instant pot recipe.
- Prepare the fillings: Cut the cream cheese into 1cm cubes.
- Deseed the cucumber by slicing it in half and scraping out the seeds with a spoon. Slice the cucumber into long batons and then dice these into small pieces.
- Dice the smoked salmon.
- Once the sushi rice has cooled, add it to a large mixing bowl along with the diced cucumber and salmon. Gently mix until the fillings are evenly distributed through the rice.
- Take a spoonful of the rice mixture, add a cube of the cream cheese, and top with a second spoonful of the rice mixture. Shape this into a ball with your hands.
- Sprinkle the balls with the sesame seeds then chill them in the fridge until you are ready to serve them.
- Serve and enjoy.
Notes
Preparation is important for these sushi balls. Make sure your fillings are very finely diced; if the fillings are too large, the sushi balls can be hard to form.
Damp hands and damp utensils make handling sushi rice much easier and stop the rice from sticking.
Serve with pickled ginger, soy sauce, and wasabi.