Saturday, June 30, 2018

Brown Rice Lobster Sushi Balls

I have a heck of a time trying to make sushi. Probably because my knives are all so dull that I get frustrated trying to make a clean slice and end up shredding the poor roll.. 
My solution? Sushi balls. (Also... Sushi Cake - see HERE or Sushi In A Jar - see HERE). 
Sushi balls are easier, if not a little more time consuming, for me to make - at least until I can get a nice shiny new knife. 
I used brown rice to make them a little more nutritious but you could swap it for regular sushi rice. I used lobster for the middle as that is a what I had on hand - you could easily use tuna or salmon or crab. 
I also discovered that any leftover rice mixture makes for a wonderful salad - just toss it with a few mixed greens and *voila* tasty and hearty salad for lunch. 

Brown Rice Lobster Sushi Balls

Rice Mixture
3 cups short grain brown rice, cooked & cool enough to handle
1/4 cup rice vinegar
4 Tbsp toasted sesame seeds
1/2 cup minced toasted seaweed (I used Premier Choice Classic Seasoned Seaweed Snacks)
1/2 cup almonds, toasted & finely chopped
3 Tbsp minced chives
pinch sea salt

small cubes of lobster (or imitation lobster)
about 3 Tbsp srirachi mayo

Toppings (optional)
toasted sesame seeds
radish slices
chopped chives
small strips of seaweed

Serve with (optional)
soy sauce
wasabi paste
pickled ginger
sriracha mayo

Line a cake pop pan (or mini muffin pan) with plastic wrap, set aside. 
Combine all of the "Rice Mixture" ingredients in a bowl until well mixed. 

Scoop about a half a TBSP of rice mixture into each of the wells in the cake pop pan. If you want to use a topping (ie: thin radish slice) be sure to put it in the bottom of the well first. 

Press the rice down as firmly as you can. The firmer the better. If it is too loose it will fall apart when you try to pick it up. (*TIP* -  Have a bowl of water to dip your fingers in. It makes the rice less apt to stick to your fingers.) Place a piece of lobster and a dab of the sriracha mayo on top of the lobster. Then top with about another TBSP of rice mixture. Press very firmly down again. 
Repeat until all of the wells have been filled. Chill for about 15 - 20 minutes.
Gently remove the chilled balls from the pan and place, flat side down, on a serving tray.

Chill, covered, until ready to serve. You can also serve immediately.
I like to serve with soy sauce, wasabi paste, and pickled ginger. 

If you don't have a cake pop pan you can use a mini muffin pan. The balls won't be as round but they will still taste delicious. These are just the right size to pop in your mouth. If you try to bite them in half they tend to want to crumble a bit. 
I love the nutty flavor from the brown rice and the toasted almonds. To me it's a really unique sushi combination with the sriracha mayo and lobster. 
NOTE - it can be frustrating to make these as they can seem rather crumbly. Just be sure to press them very firmly together in the pan and then chill them before trying to remove them. 
This recipe also makes quite a few balls - perfect for potlucks or family gatherings. I made them the night before an office luncheon and they worked great. 

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