Delicate sushi rice flavored with vinegar and seasoning, studded with ginger, cucumber, carrot, and sesame, formed into bite‑sized balls for an easy, no‑roll sushi twist.
These colorful rice balls are perfect for parties, lunchboxes, or a fun appetizer.
Why You’ll Love This Recipe
Hands‑on fun — no rolling needed; shape into perfect bites by hand.
Bright flavors — fresh ginger, crisp cucumber, and sweet carrot in every morsel.
Kid‑friendly — fun shapes and mild flavors appeal to all ages.
Make‑ahead — assemble and chill, then serve straight from the fridge.
Vegan & gluten‑free — simple ingredients for inclusive snacking.
What You’ll Need (Ingredient Highlights)
Sushi rice — short‑grain koshihikari for ideal stickiness.
Rice vinegar & seasoning — traditional sushi flavor.
Fresh ginger — grated for zesty warmth.
Cucumber & carrot — finely diced for crunch and color.
Sesame seeds & crushed seaweed — nutty, umami finish.
Pro Tips Before You Start
Rinse rice until water runs clear to remove excess starch.
Use a wooden spoon or rubber spatula to fold vinegar gently.
Wet your hands before shaping rice to prevent sticking.
Press rice firmly into balls to ensure they hold together.
How to Make Anna’s Sushi Bliss Balls
Step 1: Cook & Season Rice
Prepare sushi rice per package directions.
Transfer to a container, fold in vinegar and sushi seasoning, and cool until manageable.
Step 2: Mix in Flavors
Stir grated ginger, diced cucumber, carrot, sesame seeds, and crushed nori into the cooled rice.
Step 3: Shape Rice Balls
Moisten hands, scoop a heaping tablespoon of rice mixture, and compress into tight balls.
Repeat to make 24 pieces.
Step 4: Chill & Serve
Arrange rice balls on a platter. Keep chilled until serving.
Offer soy sauce and wasabi on the side.
What to Serve Them With
Soy sauce and wasabi paste for dipping.
Pickled ginger to cleanse the palate.
A side of miso soup or edamame.
Variations & Substitutions
Swap cucumber for avocado or bell pepper.
Add crab meat or smoked salmon for protein.
Use black sesame seeds for visual contrast.
Storage & Leftovers
Store rice balls in an airtight container in the fridge up to 24 hours.
Cover cut sides of rice balls with plastic wrap to prevent drying.
FAQs
Can I use microwave rice?
Cooked microwave rice works; season and shape once cooled.
How do I prevent rice from sticking?
Keep hands wet and lightly oiled while shaping.
Are rice balls best served cold?
Yes — they hold shape and texture when chilled.
Can I freeze these?
Freezing affects texture; best enjoyed fresh.
What size rice balls?
About 1 Tbsp of rice per ball for bite‑sized portions.
Is this recipe gluten-free?
Yes — verify soy sauce is GF or use tamari.
Can I add spice?
Mix in a pinch of chili oil or sriracha for heat.
Final Thoughts
These Ginger & Cucumber Sushi Rice Balls are a playful, flavorful take on sushi.
Perfect for gatherings, they combine fresh ingredients into irresistible bite‑sized treats.
Anna’s Sushi Bliss Balls
Ingredients
- 1 cup dry sushi rice 200 g
- 3 tsp rice wine vinegar
- 3 tsp sushi seasoning
- 2 tsp finely grated fresh ginger
- ½ small Lebanese cucumber finely diced
- ½ small carrot finely diced
- 2 Tbsp sesame seeds
- 5 g roasted seaweed crushed
- 1 Tbsp soy sauce
- 1 tsp wasabi paste optional
Instructions
- Cook rice and season; cool.
- Stir in ginger, cucumber, carrot, sesame, and seaweed.
- Shape into 24 rice balls with wet hands.
- Chill until serving; serve with soy and wasabi.
- See full steps with tips & photos → https://p4pd.org/annas-sushi-bliss-balls/
Notes
- Use a melon baller or cookie scoop for uniform sizing.
- Add avocado or chopped pickled ginger for extra flavor variation.
- Keep chilled and serve the same day for best texture.
