Healthy Sushi Lunch Balls
I created these sushi lunch balls on a day when I wanted something nourishing but playful. My kids loved choosing their fillings, and it quickly turned into a little lunchtime tradition — colorful, healthy, and made with love.
Equipment
- Rice cooker or saucepan
- Large mixing bowl
- Plastic wrap
Ingredients
For the Sushi Rice
- 1 cup Short-grain sushi rice Rinsed well
- 1 cup Water
- 2 Tbsp Rice vinegar
- 1 tsp Sugar
- 1/2 tsp Salt
Filling Options (Choose 2-3)
- 4 oz Cooked salmon or tuna Flaked
- 1/2 cup Shredded carrot
- 1/2 cup Cucumber Finely diced
- 2 Tbsp Cream cheese or avocado mash For binding
For Serving
- 1 tsp Toasted sesame seeds Optional
Instructions
- Cook the sushi rice according to package directions or in a rice cooker using 1 cup of water. Once cooked, let it rest for 10 minutes.
- While the rice rests, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the warm cooked rice until evenly distributed. Allow the rice to cool slightly.
- Prepare your chosen fillings. If using cream cheese or avocado, mix it lightly with your protein or vegetables to help the balls hold their shape.
- Lightly wet your hands to prevent sticking. Take about 2 tablespoons of the seasoned rice and flatten it slightly in your palm.
- Place a small spoonful of your chosen filling mixture in the center of the rice. Gently mold the rice around the filling, rolling it between your palms to form a tight, compact ball about 1.5 inches in diameter.
- Repeat this process until all the rice and filling are used. You should get about 12 to 16 balls.
- If desired, roll the finished sushi balls in toasted sesame seeds for added texture. Pack them into a container for a healthy lunch.
Notes
These balls hold their shape best when packed shortly after cooling. For school lunches, you can wrap each ball individually in plastic wrap for easy grabbing. They taste good cold or at room temperature.