No-Roll Sushi Balls
These No-Roll Sushi Balls offer a simple, fun way to enjoy sushi flavor without the rolling mat. This method is great for beginners, busy weeknights, or packing creative lunches.
Equipment
- Medium saucepan
- Large mixing bowl
- Small bowl for water
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
For the Filling and Assembly
- 6 oz Canned tuna or cooked salmon Drained well
- 1/4 cup Mayonnaise Or Greek yogurt for a lighter option
- 1 tsp Soy sauce
- 1/2 cup Shredded carrot Optional
- 2 sheets Nori seaweed Cut into small pieces
Instructions
- Cook the rice: Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- Prepare the seasoning: While the rice rests, gently warm the rice vinegar, sugar, and salt in a small pan or microwave until the sugar dissolves. Do not boil.
- Season the rice: Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice. Use a cutting motion with a spatula to mix the seasoning in without smashing the grains. Let the rice cool to room temperature.
- Make the filling: In a separate bowl, mix the drained tuna or salmon with the mayonnaise and soy sauce until combined. Stir in the shredded carrot, if using.
- Form the balls: Keep a small bowl of water nearby. Dip your hands in the water to prevent sticking. Take about 2 tablespoons of seasoned rice and flatten it slightly in your palm.
- Fill and seal: Place a small spoonful of the tuna filling in the center of the rice. Gently fold the rice around the filling, shaping it into a tight ball. You can press a small piece of nori onto the outside for decoration.
- Serve immediately or chill. These are great served with extra soy sauce or a drizzle of sriracha mayo.
Notes
These sushi balls were born from experimenting with ways to make sushi less intimidating. When I shaped the first batch, I felt that spark of creativity—the same excitement I had as a kid trying new kitchen techniques. For a vegetarian option, substitute the fish with mashed avocado mixed with sesame oil and a pinch of salt.