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

1/4 cup scallions

3 tbsp tamari (for dipping sauce)

1 tbsp rice vinegar (for dipping sauce)

1/2 lemon (juice)

2 tbsp peanuts

Instructions

Prepare the Rice: Rinse the calrose rice 3-4 times until the water runs clear. Soak the rice for 20-30 minutes.

Cook the Rice: In a medium saucepan, combine rice and 2 cups water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until water is fully absorbed, about 18-20 minutes. Season with 2 tbsp rice vinegar, 1.5 tbsp cane sugar, and a pinch of salt. Let the rice rest to cool.

Prepare the Crab: Steam snow crab clusters in a shallow pan with 1 inch of boiling water, covered, for 4-5 minutes. Transfer to an ice bath, remove crab meat, and pat dry with paper towels.

Make the Crab Mixture: In a bowl, combine Japanese mayo, sriracha, sesame oil, and tamari. Add crab meat, chopped serrano pepper, cucumber, carrot, scallions, and the cooled rice. Mix well and refrigerate for 30-60 minutes to meld flavors.

Prepare the Dipping Sauce: In a food processor, combine orange juice, cilantro, half serrano pepper, scallions, 3 tbsp tamari, 1 tbsp rice vinegar, lemon juice, and peanuts. Process until you reach your desired texture.

Prepare the Salmon: Thinly slice the sushi-grade salmon in even pieces.

Assemble the Sushi Balls: Lightly oil your hands with sesame oil. Form the crab rice mixture into small balls, about 16 in total. Garnish each ball with a thin slice of salmon, a serrano piece, and a sprinkle of black sesame seeds.

Serve: Arrange sushi balls on a platter and serve with the prepared dipping sauce on the side.

Tips & Variations

Use imitation crab for a budget-friendly option without sacrificing flavor.

Adjust the amount of sriracha to suit your preferred spice level.

Try substituting cilantro with fresh basil for a different herbal note.

For a vegetarian version, replace crab and salmon with avocado and marinated tofu.

Patting the cucumber dry is key to avoid soggy sushi balls.

FAQs

Can I use other types of rice for sushi balls?

Calrose rice is preferred for its sticky texture, but short-grain sushi rice or other sticky varieties work well too. Avoid long-grain rice as it won’t hold together properly.

How can I keep the sushi balls from falling apart?

Make sure the rice is properly cooked and slightly cooled before mixing. Lightly oiling your hands when shaping helps prevent sticking and keeps the balls intact. Press gently but firmly.