Recipe for sushi rice balls
Vegan lunch that can be made with leftovers and evokes the thoughts of a delightful sushi dish.
We have the recipe from the book: “Green Lunchboxes“, written by Louisa Lorang. She writes the following about the recipe:
“This recipe is more of an inspiration than a recipe. Make the teriyaki, and use some leftover rice to make the little sushi rice balls.”
Equipment
- Saucepan
Ingredients
Teriyaki
- 25 gram Water
- 85 gram Brown sugar
- 100 gram Soya
- 4 gram Fresh ginger finely grated
- 8 gram Cornstarch
- 15 gram Water
- 15 gram Rice Wine Vinegar
Sushi Rice Balls
- Rice white and cooked
- Sugar a little
- Vinegar a little
- Avocado optional
- Kimchi optional
- Peanut Butter optional
- Edamame Beans optional
- Lime Juice
- Sesame Seeds
- Cucumber thin slices
- Nori seaweed cut into ribbons - can be omitted
Instructions
Teriyaki
- Sushiriceballs
- Mix the rice with a little vinegar and sugar. Shape small balls of rice. Fill them with, for example, avocado, kimchi, peanut butter, or edamame beans. Optionally, drizzle with a little lime juice. Close them so the rice covers, and roll them in sesame seeds. Cover them with cucumber, or decorate with ribbons of nori seaweed. Pack them in the lunchbox with teriyaki for dipping.
Notes
TIP: You can easily make them “proper.” Buy sushi rice, and follow the cooking instructions. Flavor the rice when warm with sugar and vinegar.