Sushi Balls
These Sushi Balls are easy to make and look so pretty on the plate. All the flavours of sushi you love without the fiddly rolling with a bamboo mat.
Ingredients you will need
Ingredient Notes, Substitutes, & Alternatives
- Sushi Rice: Cooked and seasoned as per your favourite sushi rice recipe (rice vinegar, salt and sugar are usually used). If you don't have sushi rice you will be able to get away with a short grain rice.
- Fillings: I like the combination of cucumber, cream cheese, and smoked salmon, but sushi balls can be made with any of your favourite sushi fillings. Avocado works well in the centre of the ball. Finely diced or grated vegetables such as capsicum or carrot can be also be used.
- Sesame seeds: The sesame seeds are not essential but they do look lovely sprinkled on the outside of the sushi balls. You can also use a little furikake seasoning, you can find a recipe to make this in my Christmas Sushi post.
Sushi Balls Step-By-Step
Below are illustrated step-by-step instructions to make my Sushi Ball recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Prepare your sushi rice, you can use my stove-top sushi rice recipe or make instant pot sushi rice.
Step two: Prepare the fillings:
Cut the cream cheese into 1cm cubes.
Deseed the cucumber by slicing it in half and then scraping out the seeds with a spoon.
You can then Slice the cucumber into long batons and then dice these into small pieces.
Dice the smoked salmon.
Step three: Once the sushi rice has cooled, add it to a large mixing bowl along with the diced cucumber and salmon. Gently mix the until the fillings are evenly distributed through the rice.
Step four: 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 into a ball with your hands.
Step five: Sprinkle the rice balls with the sesame seeds then chill them in the fridge until you are ready to serve them.
Enjoy!
Tips & Tricks
Here is how you can make these Sushi Balls perfectly every time!
- Preparation is key for these sushi balls, ensure your fillings are very finely diced, if the fillings are too large the sushi balls can be hard to form.
- Water, water, water, damp hands and damp utensils makes handling sushi rice much easier. It stops the rice from sticking to everything.
- Serve with pickled ginger, soy sauce and wasabi
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How To Make This Recipe Suitable For Baby-Led-Weaning
- Sushi Balls can be suitable for baby led weaning.
- Be mindful of the amount of salt and sugar you use when seasoning the sushi rice, young babies and toddlers will be fine with plain sushi rice.
- Ensure the fillings you choose are soft and finger squishable.
- It is advised not to serve raw fish to young children.
If you tried this Sushi Ball Recipe please leave a star rating and let me know how you go in the comments below. I love hearing from you!
Sushi balls
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Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 2 Cups Sushi Rice Cooked and Seasoned
- 100 grams Smoked Salmon Chopped, ½ cup
- ½ cup Cucumber Deseeded and finely diced
- 100 grams Cream Cheese Cubed
- Sesame Seeds
Instructions
- Prepare your sushi rice, you can use my stove-top sushi rice recipe or make instant pot sushi rice.
- Prepare the fillings: Cut the cream cheese into 1cm cubes. Deseed the cucumber by slicing it in half and then scraping out the seeds with a spoon. You can then 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 the 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 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
- Enjoy!
Video
Notes
- Preparation is key for these sushi balls, ensure your fillings are very finely diced, if the fillings are too large the sushi balls can be hard to form.
- Water, water, water, damp hands and damp utensils makes handling sushi rice much easier. It stops the rice from sticking to everything.
- Serve with pickled ginger, soy sauce and wasabi
- Sushi Rice: Cooked and seasoned as per your favourite sushi rice recipe (rice vinegar, salt and sugar are usually used). If you don't have sushi rice you will be able to get away with a short grain rice.
- Fillings: I like the combination of cucumber, cream cheese, and smoked salmon, but sushi balls can be made with any of your favourite sushi fillings. Avocado works well in the centre of the ball. Finely diced or grated vegetables such as capsicum or carrot can be also be used.
- Sesame seeds: The sesame seeds are not essential but they do look lovely sprinkled on the outside of the sushi balls. You can also use a little furikake seasoning, you can find a recipe to make this in my Christmas Sushi post.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.