These sushi balls have sweet and savoury hoisin rice that is filled with pops of spring onion/scallion, nori and sweet potato. They’re also rolled in sesame seeds to give them a lovely crunch.
Ingredients: (serves 4)
- 150g sweet potatoes
- 1 TSP olive oil
- 156g (3/4 cup) short grain sushi rice (uncooked)
- 375ml (1 1/2 cup) water
- 2 TBSP rice wine vinegar
- 1 TBSP white sugar
- 1/2 tsp salt
- 1 TBSP spring onion (green leaves only, finely sliced)
- 0.5 nori (seaweed) sheet (crumbled)
- 1 TBSP hoisin sauce (choose GF if needed)
- 8 TSP sesame seeds (can use a mixture of black and white)
Method:
- Preheat the oven to 190ºC (375ºF) bake function. Slice the sweet potato into large chunks, roll in olive oil, then place on an oven tray. Place in the oven and cook for 20 minutes until tender.
- Pour the rice into a large microwave-safe bowl and add the water. Place the bowl uncovered in the microwave and cook on high for 12 minutes, then check and cook for another 2 minutes if the water hasn't absorbed. Remove from the microwave and place to one side. In a small bowl mix the vinegar, sugar and salt. Pour over the rice and mix through. Allow the rice to cool for ten minutes.
- Finely slice the green leaves of the spring onion. Crumble or finely chop the nori sheet.
- Once the sushi rice has cooled enough for you to handle it, add the spring onion, nori and hoisin sauce to the bowl. Gently mix.
- Place a bowl of water next to you and wet your hands. Using a 15ml tablespoon, scoop up the rice and shape it into a small golf ball, then place it on a plate. Repeat until you have made all the rice balls.
- Scoop the sweet potato out of the skin. Gently push 1/2 a teaspoon of cooked sweet potato into each rice ball, pinch the rice back together and gently roll it back into shape. Repeat until you have added sweet potato to each ball.
- Gently sprinkle the sesame seeds over the rice balls or roll the balls through the seeds for a heavier layer.
- Arrange on a plate and enjoy!
*This recipe is originally from A Little Bit Yummy