Sushi Balls

Sushi rice

Place the rice into a large bowl and cover with water, allow to sit for 20 minutes, strain off the water. Add fresh water and use your hand to mix the rice, then strain again, washing off the excess starch. Repeat until the strained water runs clear . Usually 2-3 times.

Place the washed rice into a medium pot. Add 2 cups of cold water and cover with a lid. Place onto a high heat to bring to the boil. As soon as the rice starts to boil, reduce the heat to a low simmer. (Don't remove the lid).

Cook until the water has evaporated, around 16-18 minutes. Remove from the heat, keep covered and allow the rice to sit for 10 minutes.

Add the sushi vinegar, adjust the amount to taste. Using a wooden spoon mix the sushi vinegar through the rice. Then remove from the pot and place into a clean dish, keep covered with a clean damp tea towel while the rice cools. You can turn the rice over now and again to help it cool. (See note 3)

Sushi balls

While your rice is cooking prepare your filling ingredients.

Always wet your hands when working with rice as it gets sticky!  Take a desired amount of sushi rice, squeeze and roll into a ball in the palm of your hand.

Use your thumb or finger to push a crater into the middle and fill with a small amount of filling. Patch the top with a little extra rice and roll back into a ball. Repeat until finished.

To finish:

You can leave them plain or garnish the balls anyway your like, so get creative. We love adding a little filling or top or wrapping a slice of nori around them. You can sprinkle them with a little furikake or toasted sesame or top with a little spicy mayo. Yum!

Serve with soy sauce and enjoy!