Rice Balls

Posted: July 1, 2020 | By: Stacy Croninger

Rice Balls

Featuring Egyption Cashew Dukkah


1 cup sushi rice (short grain)
Smoked salmon
Mayonnaise, Japanese if possible
1 tbsp castor or granulated sugar
2 tbsp rice wine vinegar
Egyptian Cashew Dukkah
Wasabi (optional)

Alternatives – canned tuna, finely grated cucumber and carrot, Mango Apricot Strawberry Balsamic Vinegar, Wok Spice, or Kerala Fried Rice Spice.


Boil rice following directions on package. If not using sushi rice, 1 cup rice to 1 cup water (do not rinse rice first). Bring to a boil, then reduce heat to low, put lid on pot, and do not remove for 20 mins.

Stir in rice wine vinegar and sugar into cooked rice. If you don’t have rice wine vinegar, use Mango Apricot Strawberry Balsamic. Season with salt, if desired. Allow to cool.

I find the easiest way to make the balls is on a piece of cling wrap, using damp hands, spread some rice, add some mayo, then salmon, and then form into a ball. If using canned tuna, mix mayo and Wok or Kerala Fried Rice Spice together first.

Top rice balls with a little Egyptian Cashew Dukkah, mayo and wasabi. Drizzle with soy sauce and serve. Enjoy!

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