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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Prepare the Salmon: Thinly slice the sushi-grade salmon super thinly, suitable for topping the sushi balls.
- 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.
- 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
