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Sushi Inspired Rice Balls

Sushi Inspired Rice Balls

Print Recipe
A great way to use up leftover rice and enjoy traditional sushi flavors inspired by Korean Jumeokbap or Korean Rice Balls.
Course Appetizer, Snack
Cuisine Asian, Japanese
Keyword budget friendly, budget friendly vegan recipe, easy vegan sushi, low waste, low waste recipe, scrappy cooking, vegan japanese food, vegan rice balls, vegan sushi, zero waste
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Calories 112.8
Author carleigh

Equipment

  • Small saucer
  • frying pan

Ingredients

  • 1 ½ cup cooked white rice
  • 1 tbsp hoisin sauce
  • 1 tsp rice vinegar
  • 1 nori sheet crumbled
  • 3 tbsp black sesame seeds
  • 1 small sweet potato cooked, cut into 1 inch cubes

Instructions

  • In a pan over medium heat, combine the leftover rice with the hoisin sauce, rice vinegar and nori sheet.
  • In a small saucer, pack 1 to 2 tablespoons of rice, and then make a divot in the center. Place the sweet potato in the centre of the rice, and then layer 1 to 2 more tablespoons of the rice over top
  • Wet your hands, then transfer the rice “ball” into your palms. Pack the rice around the sweet potato until a firm tight ball is formed. Repeat until all of the rice and sweet potato is combined.
  • Heat a pan over medium, and grill the rice balls until slightly toasted on each side. Pour the sesame seeds on a plate, and roll each of the rice balls in the seeds until slightly covered.
  • Enjoy with soy sauce immediately.

Nutrition

Calories: 112.8kcal | Carbohydrates: 20.8g | Protein: 2.5g | Fat: 2.2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.8g | Cholesterol: 0.1mg | Sodium: 65mg | Potassium: 164.2mg | Fiber: 1.8g | Sugar: 2.3g | Vitamin A: 5366IU | Vitamin C: 1.1mg | Calcium: 55.4mg | Iron: 0.9mg