I have to thank my friends Bryan and Jenn for getting me hooked on sushi. When they visited last, we loaded the table with an array of rolls and nigiri, and I was instantly captivated. Inspired by Heidi’s Sesame Almond Brown Rice Balls on 101 Cookbooks, I wondered—why not make brown rice sushi balls? They park all the flavor of traditional sushi into compact, handheld bites and simplify the rolling process. These rice balls invite a wide range of fillings and are easy to customize.
Mixing in toasted, minced seaweed adds a subtle, briny note that complements the rice without overpowering the fillings.
Filling them is the best part. Try these combinations:
sashimi-grade ahi tuna + avocado + spicy mayonnaise
avocado + spicy mayonnaise + pickled ginger
sashimi-grade ahi tuna + avocado + pickled ginger
Or go with sashimi-grade salmon, crab, or keep them plain and top each rice ball with a thin slice of ahi or salmon like nigiri. The possibilities are endless.
More Must-Try Appetizers
- Tuna Tartare
- Scallop Crudo
- Salmon Bites with Garlic Butter
- Tuna Ceviche
- Shrimp Ceviche
Brown Rice Sushi Balls
Ingredients
For the rice balls:
- 1 cup short grain brown rice (or brown sushi rice) prepared according to package directions and cooled enough to handle
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 2 tablespoons minced toasted seaweed I used Annie Chun’s sesame seaweed snacks
- 1 ounce toasted almonds finely chopped
- 3 tablespoons minced chives divided
For the spicy mayonnaise:
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha
- 1 dash soy sauce
- 1 dash lemon juice
Some filling options:
- small cubes of avocado tossed with a little lemon juice to prevent browning
- tiny cubes of sashimi-grade ahi tuna or salmon
- pickled ginger
- spicy mayonnaise
For dipping (optional):
- 2 parts soy sauce to 1 part sesame oil
- soy sauce + wasabi paste to taste
Instructions
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Line a container or platter with parchment paper and set aside.
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Combine the rice, sesame seeds, minced toasted seaweed, chopped almonds, and most of the chives in a large bowl, reserving 1 tablespoon of chives for garnish. Season to taste with fine sea salt.
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Line a small, deep cup with plastic wrap and fill it about two-thirds with the rice mixture. Make a small indentation in the center and add your chosen filling. Gather the plastic wrap up and use your fingers to cover the filling with rice. Lift the wrapped rice from the cup and gently twist to release air, then shape into a round ball using your fingertips and the palm of your hand. Remove the plastic wrap and place the rice ball on the lined platter. Repeat with the remaining rice. Sprinkle with reserved chives to finish.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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