- ½ lb. cooked shrimp chopped
- 1 avocado peeled, seeded and chopped
- ¼ cup rice vinegar
- 2 tablespoons minced dried seaweed
- 2 tablespoons chopped toasted almonds
- 2 tablespoons sesame seeds
- 2 tablespoons chopped scallions-divided
- 3 cups hot sticky cooked short grain brown rice
Cook rice according to your package directions adding about 1/4 cup additional water per cup of dry rice to make it stickier. Once that is cooked and cooling.
For your filling combine first 8 ingredients reserving one tablespoon of scallions.
To prepare, line a small, deep cup with plastic wrap. Scoop in enough rice to fill about 2/3 of the cup. Make an indentation in the center of the rice and fill with the mixed ingredients. Using your fingers move some rice over your filling ingredients then gather the plastic wrap up from the sides and use your fingers to gently cover the filling with rice. Lift the ball from the bowl and gently twist it, letting any air escape while forming a round ball.
Remove the sushi ball from the plastic and place on a platter. Continue until you use all your filling ingredients.
Garnish each sushi ball with remaining scallions, drizzle with 1 teaspoon soy sauce and spicy mayonnaise (see recipe below).
4 tablespoons mayonnaise
1 teaspoon hot sauce
Mix and drizzle over sushi balls