Sushi balls
“Best Lunch Ever!”
These Sushi Balls were a huge hit in our house this week. It will definitely become a staple lunch option for us. Especially when the kids get a bit sick of the same old sandwiches and wraps.
I won’t lie, every time I have tried to make sushi, it always seems to fail. I can never master rolling it and getting it to stick. So being able to roll all the ingredients into balls is really a cheats way out.
I would love to see your creations with this recipe and share it with me on Instagram. It’s such a versatile recipe where you could alter it to suit your own liking.
Because this recipe requires a fair bit mayonnaise, it’s really important to buy a good quality one that isn’t full of seed oils and additives. Some great options for this is Good Fat Mayo or Gevity Rx Bone Broth Mayo Great Guts.
INGREDIENTS:
2 cups sushi rice (adding into the rice once cooked-1 tbsp rice vinegar, 1 tbsp honey and 1 tsp salt)
1/3 cup mayonnaise (I use Gevity Rx Bone Broth Great Guts Mayo)
1/4 cup spring onion
1 avocado mashed
4-6 sheets of nori
1/2 squeezed lemon
425g tinned tuna (could also use tinned salmon, mackerel or sardines)
Sesame seeds for rolling balls
METHOD:
Cook sushi rice according to instructions. Once slightly cooled, add in rice vinegar, honey and salt.
In a bowl mix together tuna, mayonnaise, spring onion, avocado and lemon. To add Nori, fold sheets together and chop into small pieces. Mix together into bowl.
Add cooled rice into bowl and mix until well combined.
Wet hands and roll sushi mixture into balls. Roll ball into sesame seeds. Repeat process until mixture is gone.
Store in an airtight container in the fridge and use within 3 days.
** This makes approximately 24 balls.
** Best eaten fresh. Balls could potentially be frozen in an airtight container, but they may defrost on the soggy side, so may not be lunchbox worthy.
WANT MORE YUMMY RECIPES LIKE THIS?
My 20 Lunchbox Snack Ebook has lot’s of kid friendly recipes like this one and can be purchased below