Fun Sushi Ball



2 cups of calrose rice (cooked accordingly to the direction on the packet)

1/3 -1/2 cups of home made seasoned rice wine vinegar (recipe follows) or store bought seasoned rice wine vinegar

1/2 carrot – shredded or cut into very thin 1/2 inch long match sticks

1/2 – 1 cup Edamame (steamed or boiled for a few minutes and taken out of pods)

2 large eggs

1 tbsp water

1 tsp soy sauce

1/2 tsp sugar

1 tsp sesame oil

1 tbsp oil

1/2 -1 cup of shredded NORI seaweed (you can use salted or sweetened ones, but I prefer the one with no flavor)

Plastic wrap


Transfer cooked rice into a big bowl. Slowly pour seasoned rice wine vinegar over the rice, mixing in with a flat spoon, spatula, or “shamoji” – Japanese rice spatula. Taste it and add more rice vinegar if you like, but don’t over do it. Let it cool.

Boil a medium pot of water, and boil shredded carrots for 3-5 minutes. It may be easy for you use colander here. Set it aside.

In a medium bowl, combine eggs, water, soy sauce, sugar, and sesame oil. Heat a flat frying pan or skillet with olive oil. When it is ready, slowly pour egg mix into the pan and coat the whole bottom of the pan with a thin layer of egg mix. After a few minutes (2-3 minutes), turn the egg over, and bake the other side. Set aside to cool down.

Once the egg is cool, shred it into thin and small pieces.

Add carrots, eggs, and edamame to the rice and mix it together. Sprinkle shredded NORI over the rice and mix it into the rice. You do not want to pour NORI at once as they will stick together and make a clump of NORI.

Cut out a approximately 12 inch square of plastic wrap, and place it flat on your palm. Put 1/2 cup of rice mix onto the wrap on your hand. Gather 4 corners of the wrap together to make a ball with the rice, twisting the ball as if you are getting the excess water from the rice ball. (there is no excessive water here, you are just making a ball of rice this way). Open it up, and there is your first rice ball. Repeat with the rest of the rice.

Variation: Add minced pickled ginger. Add minced pickled Japanese Plums. If you don’t want to make rice balls, pour a cup of sushi rice into a bowl, and arrange the rest of the ingredient on the rice.

Homemade Seasoned Rice Vinegar:

1/2 Rice Vinegar (non-seasoned kind)

2 tbsp Sugar

1 tsp Salt