Description
Halloween Sushi Balls are a fun and festive twist on traditional sushi, perfect for spooky celebrations. These bite-sized sushi balls feature a seasoned sushi rice base, topped with colorful vegetables or imitation crab, and decorated with edible eyeballs for a monster-like appearance. Easy to make and customizable, they are great for parties or themed gatherings.
Ingredients
Scale
Sushi Rice
- 2 cups short-grain white rice (“sushi rice”)
- 2 tablespoons rice or apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 – 2 tablespoons roasted sesame seeds (optional)
Base
- Thinly sliced smoked salmon, avocado, Japanese pickled daikon, or radish
- Roasted nori seaweed, cut into rounds if desired
Topping
- Shredded carrot, kale, cucumber, or imitation crab meat
- Roasted black sesame seeds
- Edible eyeballs (for decoration)
Instructions
- Prepare the vinegar mixture: In a small bowl, dissolve the sugar and salt in the rice or apple cider vinegar. Set this mixture aside to be added to the rice later.
- Wash the rice: Rinse the short-grain rice under cold water, swirling and draining repeatedly until the water runs clear to remove excess starch. Drain completely.
- Cook the rice: If using a rice cooker, combine the rice with 2 cups of water and cook according to the rice cooker’s instructions. For stovetop cooking, place the rice and 2½ cups of water into a pot, bring to a boil over medium-high heat uncovered, then stir. Cover and reduce to low heat to simmer for about 15 minutes until the water is absorbed.
- Let the rice rest: Remove from heat and let the rice sit covered for 5 minutes to steam and finish cooking.
- Season the rice: Transfer the hot rice into a bowl. While gently fluffing with a fork, sprinkle in the vinegar mixture evenly without mashing the rice. Cover the bowl with a paper towel and allow the rice to cool to just above room temperature.
- Optional add sesame: If desired, mix in roasted sesame seeds for added flavor and texture once the rice has cooled slightly.
- Form the sushi balls base: Place a thin slice of smoked salmon, avocado, pickled daikon, or radish on a piece of plastic wrap. Add a scoop of the sushi rice on top of the base ingredient.
- Mold the sushi balls: Gather the plastic wrap around the rice and twist to form a tight ball shape, gently compacting the rice without crushing it. Repeat to make about 20 sushi balls (approximately 1½-inch each).
- Add toppings: Place shredded vegetables or roasted black sesame seeds in a shallow bowl or plate. Roll or gently press each sushi ball onto the toppings so they stick, creating monster-like textures.
- Decorate: Affix edible eyeballs to the sushi balls to enhance the spooky monster appearance.
- Serve: Present the sushi balls with soy sauce, wasabi paste, and gari (pickled ginger) on the side for dipping and added flavor.
Notes
- Use short-grain white rice labeled as sushi rice for the best texture.
- Plastic wrap helps in shaping sushi balls easily and keeps them intact.
- Customize toppings and bases based on dietary preferences or available ingredients.
- Edible eyes can be found at specialty baking or party stores.
- Serve sushi balls shortly after preparing for best freshness and appearance.
- Leftover sushi rice can be refrigerated and used for other sushi dishes within a day.
Nutrition
- Serving Size: 1 sushi ball
- Calories: 45
- Sugar: 1.0 g
- Sodium: 120 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 5 mg
