Sushi Rice Balls with Peanut Wasabi Dip

Sushi Rice Balls with Peanut Wasabi Dip

These Sushi Rice Balls with Peanut Wasabi Dip are the perfect, healthy snack. They are also the ideal take-to-work/school/uni food!

Course Snack

Cuisine Japanese, Vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 477kcal

Author Elephantastic Vegan

Equipment

Instant Pot

Ingredients

Sushi Rice Balls

1 cup sushi rice
1 1/4 cup water
1 tablespoon sushi seasoning + more to taste (or you can make your own by mixing rice vinegar with sugar and salt)
3 teaspoons white sesame seeds
2 teaspoons black sesame seeds
2 teaspoons nori flakes (to make this blitz a nori sheet in a blender or cut it with a scissor)

Peanut Butter Wasabi Dip

2 tablespoons peanut butter
1/2 teaspoon wasabi
1 tablespoon soy sauce
3 tablespoons water

US Customary - Metric

Instructions

For the sushi rice: Wash the rice in a large bowl or sieve a couple of times until the water stays pretty clear. Cook the rice in an instant pot (with the white rice setting) or in a rice cooker. Once the rice has cooked, add the sushi rice seasoning, give it a mix, and let it cool off.
In a bowl, combine the white and black sesame seeds and nori flakes.
Form little sushi rice balls and roll them in the sesame seeds and nori flakes until they are coated on all sides.
For the Peanut Butter Wasabi Dip: In a bowl, whisk together the peanut butter, wasabi, and soy sauce and thin it out with the water until it has a good dipping consistency.
Dip the Sushi Rice Balls in the Peanut Wasabi Dip and enjoy.

Notes

Storage: You can easily store the Sushi Rice Balls in a container in the fridge for 2-3 days. If the peanut sauce thickens too much, just add a bit more water and whisk again.

Nutrition