Party Sushi Balls

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 36
• 2 cups uncooked sushi rice (short grain)
• 2 cups water
• 1/3 cup rice vinegar
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 2 carrots, shredded
• 6 green onions, sliced thin
• 1/4 cup toasted sesame seeds (black or )
• 1 tablespoon wasabi powder
• 1/4 cup water
• 1 garlic clove
• 1 tablespoon fresh ginger or 1/2 teaspoon dried ginger
• 2 tablespoons canola oil
• 3 tablespoons rice vinegar
• 6 tablespoons soy sauce

Recipe

• 1 rinse rice in a sieve until the water runs clear, about 5 minutes.
• 2 drain.
• 3 combine rice and water in a pan with a tight-fitting lid, bring to a boil.
• 4 reduce heat to medium and cook for 15 minutes.
• 5 reduce to low heat and cook another 15 minutes without opening the lid.
• 6 remove from heat and let rice stand, covered, for 10 minutes.
• 7 remove rice from pan and allow to cool up to 2 hours.
• 8 in separate, non-reactive bowl, combine vinegar, sugar, salt, carrots and green onions.
• 9 add rice and combine.
• 10 spread sesame seeds on a plate.
• 11 take 1-2 tablespoons rice-veggie mixture and form into a ball, then roll it in sesame seeds.
• 12 cover with plastic wrap until serving time.
• 13 original recipe says it can be refrigerated up to 2 days.
• 14 for the wasabi ginger sauce, just combine all ingredients well and serve along side the sushi balls.