Ingredients
The following ingredients have 14 Servings
- 1 cup short grain brown rice, (or brown sushi rice) prepared according to package directions and cool enough to handle comfortably
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 2 tablespoons toasted seaweed (I used Annie Chun’s sesame seaweed snacks)
- 3 tablespoons minced chives, divided
- fine sea salt, to taste
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha hot chili sauce
- dash each soy sauce and lemon juice
- 15 1/4-inch cubes sashimi grade ahi tuna
- 15 1/4-inch cubes avocado tossed with a little lemon juice (to keep them from turning brown)
- 15 pieces pickled ginger
- 1/2 cup soy sauce
- 1/4 cup toasted sesame oil
- wasabi paste, to taste
Instruction
- Line a container or platter with parchment paper and set aside.
- Combine all rice ball ingredients – reserving 1 tablespoon of the chives for garnish – in a large bowl. Season to taste with fine sea salt.
- For the spicy mayonnaise: combine mayonnaise, sriracha, soy sauce and lemon juice.
- Line a small, deep cup with plastic wrap. Scoop in enough of the rice mixture to fill about ? full. Make an indentation in the center of the rice and fill with 1 cube each avocado and ahi tuna, 1 piece of pickled ginger, and a dab of spicy mayonnaise.
- Gather the plastic wrap straight up from the sides and use your fingers to gently cover the filling with rice. Lift the ball from the bowl and gently twist it, letting any air escape. Use your fingertips and opposite palm to shape a round ball. Gently remove the ball from the plastic wrap and place in container or on platter. Repeat with remaining rice mixture (you’ll get the hang of it after a few balls). Sprinkle with reserved chives for garnish.
- For dipping sauce: whisk together soy sauce and toasted sesame oil; add wasabi paste to taste and whisk to combine. Serve with sushi rice balls.
