Brown Rice Sushi Balls

Recipe adapted from 101 Cookbooks You can enjoy these right after you make them or chill them for later. They're conveniently portable if you take care to keep the container upright (otherwise bring a fork). :)
Course Appetizer, Side Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 14 rice balls


For the rice balls:

  • 1 cup short grain brown rice (or brown sushi rice) prepared according to package directions and cool enough to handle comfortably
  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 2 tablespoons minced toasted seaweed I used Annie Chun's sesame seaweed snacks
  • 1 ounce toasted almonds finely chopped
  • 3 tablespoons minced chives divided

For the spicy mayonnaise:

Some filling options:

  • small cubes of avocado tossed with a little lemon juice to keep them from turning brown
  • tiny cubes of sashimi grade ahi tuna or salmon
  • pickled ginger
  • spicy mayonnaise recipe above

For dipping (optional):

  • 2 parts soy sauce to 1 part sesame oil
  • soy sauce + wasabi paste to taste


  • Line a container or platter with parchment paper and set aside.
  • Combine all rice ball ingredients - reserving 1 tablespoon of the chives for garnish - in a large bowl. Season to taste with fine sea salt.
  • Line a small, deep cup with plastic wrap. Scoop in enough of the rice mixture to fill about 2/3 full. Make an indentation in the center of the rice and fill with your choice of ingredients (see suggested combinations above). Gather the plastic wrap straight 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. Use your fingertips and opposite palm to shape a round ball (see photo above). Gently remove the ball from the plastic wrap and place in container or on platter. Repeat with remaining rice mixture (you'll get the hang of it after a few balls). Sprinkle with reserved chives for garnish.