Rice Ball Sushi Lunch
I first made these rice ball lunches on a day when I wanted sushi but did not have time for rolling. It turned into a playful recipe-testing moment that brought back childhood memories of shaping rice with my mom. These are simple, handheld meals perfect for busy families or lunchbox packers.
Equipment
- heavy bottomed pot
- Food Processor
- onigiri mold optional
Ingredients
For the Rice
- 1 cup short grain white rice or sushi rice
- 1.5 cups water
For the Filling
- 8 baby carrots
- 1 cup broccoli florets
- 1 piece sole, or any mild white fish
Instructions
- Wash 1 cup of rice in a bowl. Rub the rice with water and immediately dump the water out. Repeat this washing process 4 or 5 times until the water is clear.
- Put the washed rice in a heavy bottomed pot. Add 1 1/2 cups of water. Let the rice soak for 30 minutes.
- Put the lid on the pot and bring the rice to a boil for 5 minutes. Change the heat to low and simmer for 15 minutes. Turn off the heat and let the rice sit covered for 15 minutes so it can steam.
- Stir the rice with a flat spoon so that the rice does not completely stick together.
- While the rice is cooking, put the carrots in a steamer pot over boiling water for 3 minutes. Add the broccoli and steam for 2 more minutes. Add the fish and steam for another 3 minutes or until everything is cooked through and fork tender.
- Place the fish and vegetables in a food processor and pulse. Do not puree the mixture; you want it to have a little texture but still be dry. Do not add extra liquid.
- Take 1-2 tablespoons of rice and 1 teaspoon of the vegetable/fish mixture and combine them.
- With moistened hands, roll the mixture into a ball about the size of a golf ball. Alternatively, you can add all of the vegetable/fish mixture to the rice, but make sure the mixture is not too wet or the balls will fall apart.
- Serve the rice balls.
Notes
These rice balls are approachable and enjoyable for sushi beginners. They highlight colorful fillings neatly shaped into bite-size portions.