Sushi Balls with Seven Spice

Sushi Balls with Seven Spice

This is a Japanese-inspired appetizer that looks as good as it tastes. Here at Cardamome&Compagnie we married our love of sushi with our fondness for the spicy crunch provided by our Japanese Seven Spice. This is by no means authentic, nonetheless we think is makes a great appetizer or starter.

Serves8 Origin Far East
Preparation 30 mins (+ 30mins to drain) Heat rating (Medium)
Cooking 15 (+ 10mins standing time) Ease (Average)
Vegetarian No


2 tbsp Japanese Seven Spice
100g very fresh salmon, or sushi quality tuna – cut into 1 cm cubes
175g uncooked, matured short-grain rice
225ml cold water
½ tbsp rice vinegar
1 tbsp caster sugar
½ tsp salt
1-2 tsps wasabi paste
Japanese Soy Sauce (for serving)


Start by washing the rice thoroughly until the water runs clear. Let the rice drain for about 30mins.
Put the rice, water in a pan with a tight-fitting lid. Add the cold and bring the mixture to a boil over a medium heat. Cover the pan and simmer for about 10-15 minutes. Turn off the heat, remove the lid and cover the pan with a teatowel. Leave to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. Using a wooden spoon place the cooked rice in a bowl. Using a folding action add the sushi vinegar a little at a time to the rice and fold into the rice to incorporate well. Be careful not to squash the rice. This can take several minutes to incorporate the sushi vinegar properly.

Wet you’re a hands in a bowl of fresh cold water, and divide the rice into small balls no bigger than a golf ball (preferably smaller). Add a smudge of wasabi paste onto each piece of cubed salmon. With the rice equally divided, again with wet hand make well in the centre each ball and push in a cube of salmon or tuna. Close the rice firmly around the salmon. Repeat the process until you have a plateful of small sushi ball. Sprinkle the JapaneseSeven Spice onto a small plate. Pat the top of each ball into the Japanese Seven spice and arrange on a platter. Serve with Japanese Soy Sauce for dipping.

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