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–+ servings
Ksni sushi rice balls
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Kani and Cucumber Sushi Rice Balls

Cuisine Japanese
Prep Time 5 minutes
Cook Time 1 hour
Servings 2 people

Ingredients

  • 1 cup Japanese short-grain rice (150 g)
  • 1 cup Water
  • 2¼ tbsp Rice Winegar
  • 1½ tbsp Sugar
  • ¾ tsp Salt
  • 100 gram Kani (crab meat), diced
  • 100 gram Cucumber, diced
  • 1 tbsp white sesame
  • 1 tbsp black sesame
  • 2 tbsp spicy mayo

Instructions

Sushi rice

  • Rinse the rice in a fine mesh strainer and rinse under cold water until the water runs clear.
  • In a medium bowl, combine the rinsed rice and 1 cup of water. Bring to a boil over medium-high heat. Lower the heat to medium and simmer for 10 minutes, or until the water is absorbed.
  • Add the salt and vinegar and stir to combine. Allow the rice to cool slightly

Kani and cucumber sushi rice balls

  • To assemble, take a 1 tbsp of sushi rice and shape. Flatten the ball in cling wrap.
  • Add a piece of kani and a piece of cucumber to the center, add spicy mayo.
  • Roll the rice around the filling until it is completely enclosed and shape into a ball, roll in a sesame. Repeat with remaining rice and filling ingredients
  • Serve immediately or store in an airtight container in the refrigerator for up to 2 days. Enjoy!