Sushi Ball with Crab and Salmon Recipe

Introduction

Sushi Balls are a fun and flavorful twist on traditional sushi, combining fresh seafood, seasoned rice, and vibrant veggies into easy-to-eat bite-sized spheres. Perfect for parties or a creative weeknight meal, these sushi balls bring together textures and flavors that everyone will love.

Ingredients

• 1 cup calrose rice
• 2 cups water
• 2 tbsp rice vinegar
• 1.5 tbsp cane sugar
• 1 pinch salt
• 4 oz sushi grade salmon (thinly sliced)
• 1 lb snow crab clusters (real or imitation)
• 1/3 cup Japanese mayo
• 2 tbsp tamari
• 2 tsp sesame oil
• 3-4 tbsp sriracha
• 1/4 cup scallions
• 1 cucumber (thinly chopped and patted dry)
• 1 carrot (shredded)
• Black sesame seeds
• 1 serrano pepper (chopped)
• 1/2 orange (juice)
• 1 handful cilantro (or to taste)
• 1/2 serrano pepper
• 3 tbsp tamari (for dipping sauce)
• 1 tbsp rice vinegar (for dipping sauce)
• 1/4 cup scallions (for dipping sauce)
• 1/2 lemon (juice, for dipping sauce)
• 2 tbsp peanuts (for dipping sauce)

Instructions

1. Step 1: Rinse the calrose rice 3-4 times until the water runs clear, then soak it for 20-30 minutes.
2. Step 2: Combine the rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until all the water is absorbed, about 18-20 minutes.
3. Step 3: Season the cooked rice with rice vinegar, cane sugar, and salt. Stir gently and let it rest to cool.
4. Step 4: Steam the crab clusters in a shallow pan with about an inch of boiling water, covered, for 4-5 minutes. Transfer to an ice bath, then remove the meat and pat dry with paper towels.
5. Step 5: In a bowl, mix Japanese mayo, sriracha, sesame oil, and tamari. Add the crab meat, chopped serrano, cucumber, shredded carrot, scallions, and cooled rice. Mix thoroughly and refrigerate for 30-60 minutes to let flavors meld.
6. Step 6: Prepare the dipping sauce by blending orange juice, cilantro, half serrano pepper, tamari, rice vinegar, lemon juice, scallions, and peanuts until you reach your desired texture.
7. Step 7: Slice the sushi-grade salmon very thinly for assembling.
8. Step 8: Lightly oil your hands with sesame oil. Form the rice and crab mixture into small balls, about 16 in total.
9. Step 9: Top each sushi ball with a slice of salmon, a sprinkle of black sesame seeds, and chopped serrano if you like extra heat.
10. Step 10: Serve the sushi balls with the dipping sauce on the side and enjoy!

Tips & Variations

• Use sushi-grade fish to ensure freshness and safety when serving raw salmon.
• Pat cucumber dry to avoid watery sushi balls that may fall apart.
• Adjust sriracha quantity to control the spice level to your liking.
• Try substituting snow crab with cooked shrimp or imitation crab for a budget-friendly option.

Storage

Store sushi balls in an airtight container in the refrigerator for up to 24 hours. For best texture and flavor, consume them the same day. Reheat is not recommended as the rice and seafood are best enjoyed fresh and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for sushi balls?

Calrose rice or other short-grain rice varieties are best because they stick well together. Long-grain rice won’t hold the shape properly.

Is it safe to eat raw salmon at home?

Use only sushi-grade salmon from a reputable source to minimize risk. Keep it properly refrigerated and consume it fresh.

Sushi Ball with Crab and Salmon Recipe

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★★★★★

5 from 52 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 16 sushi balls 1x

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Description

This Sushi Ball recipe offers a creative and flavorful twist on traditional sushi by combining sticky calrose rice with spicy crab mix and delicate slices of sushi-grade salmon. The savory, creamy crab mixture, enhanced with Japanese mayo, sriracha, sesame oil, and tamari, is folded into the rice and chilled to meld flavors. The sushi balls are then assembled by shaping the rice mixture into small spheres and topping them with thinly sliced salmon and serrano peppers, served alongside a tangy and fresh dipping sauce featuring citrus, tamari, and peanuts. This dish captures the essence of sushi in a fun, approachable format perfect for appetizers or party servings.

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Ingredients

Scale 1x2x3x

Rice

• 1 cup calrose rice
• 2 cups water
• 2 tbsp rice vinegar
• 1.5 tbsp cane sugar
• 1 pinch salt

Seafood

• 4 oz sushi grade salmon (thinly sliced)
• 1 lb snow crab clusters (real or imitation)

Crab Mix

• 1/3 cup Japanese mayo
• 3–4 tbsp sriracha
• 2 tsp sesame oil
• 2 tbsp tamari
• 1/4 cup scallions (chopped)
• 1 cucumber (thinly chopped and patted dry)
• 1 carrot (shredded)
• 1 serrano pepper (chopped)
• Black sesame seeds (for garnish)

Dipping Sauce

• 1 cup calrose rice (note: likely extra rice for sauce base or optional; may be a duplication)
• 2 tbsp rice vinegar
• 1.5 tbsp cane sugar
• Pinch of salt
• 1/2 orange (juice)
• 1 handful cilantro (or to taste)
• 1/2 serrano pepper
• 1/4 cup scallions
• 3 tbsp tamari
• 1 tbsp rice vinegar
• 1/2 lemon (juice)
• 2 tbsp peanuts

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Instructions

1. Prepare the Rice: Rinse the calrose rice 3-4 times until the water runs clear to remove excess starch. Soak the rice for 20-30 minutes. Add the soaked rice to a medium saucepan with 2 cups of water, bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until all the water is absorbed. Remove from heat and season the rice by gently folding in 2 tbsp rice vinegar, 1.5 tbsp cane sugar, and a pinch of salt. Let the rice rest to cool.
2. Prepare the Crab: Steam the snow crab clusters by placing them in a shallow pan over 1 inch of boiling water. Cover and steam for 4-5 minutes until heated through. Immediately place the crab in an ice bath to stop cooking. Extract the crab meat from the shells and pat it dry with paper towels to remove moisture.
3. Make the Crab Mix: In a bowl, combine Japanese mayo, sriracha, sesame oil, and tamari. Add the cooled crab meat, chopped serrano, cucumber, shredded carrot, scallions, and the cooled rice. Mix everything thoroughly to combine. Chill the mixture in the fridge for 30-60 minutes to meld flavors.
4. Prepare the Dipping Sauce: In a food processor, combine rice vinegar, cane sugar, salt, orange juice, cilantro, serrano pepper, scallions, tamari, additional rice vinegar, lemon juice, and peanuts. Process until the sauce reaches your desired texture, blending fresh, tangy, and savory flavors.
5. Prepare the Salmon: Thinly slice the sushi-grade salmon super thinly, suitable for topping the sushi balls.
6. Assemble the Sushi Balls: Lightly oil your hands with sesame oil to prevent sticking. Take portions of the crab and rice mixture and form them into small spheres or ‘bolitas.’ This recipe yields about 16 sushi balls.
7. Serve: Place a thin slice of salmon on top of each sushi ball and garnish with a small piece of serrano pepper. Sprinkle with black sesame seeds if desired. Serve the sushi balls with the dipping sauce on the side for added flavor.

Notes

• Rinsing and soaking the rice is crucial to achieve the perfect sticky texture ideal for sushi dishes.
• Use sushi-grade salmon to ensure freshness and safety for raw consumption.
• If you don’t have real crab, high-quality imitation crab can be substituted.
• Patting the crab meat and cucumber dry is important to avoid soggy sushi balls.
• The dipping sauce can be adjusted for heat by modifying the amount of serrano pepper used.
• Chilling the crab rice mixture helps the flavors to meld and makes the sushi balls easier to shape.
• Use sesame oil on your hands during assembly to prevent sticking and add a subtle nutty flavor.
• These sushi balls can be made ahead and refrigerated, but are best enjoyed fresh.

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Japanese

Keywords: Sushi balls, crab sushi, sushi appetizer, Japanese recipe, seafood appetizer, homemade sushi, spicy crab mix, sushi-grade salmon