Sushi Ball

Prepare Rice

• 1 cup calrose rice
• 2 cups water
• 2 tbsp rice vinegar
• 1.5 tbsp cane sugar
• 1 pinch salt

Prepare Sushi Mixture

• 4 oz sushi grade salmon (thinly sliced)
• 1 lb snow crab clusters (I use real but you can use imitation)
• 1/3 cup japanese mayo
• 2 tbsp tamari
• 2 tsp sesame oil
• 3-4 tbsp sriracha
• 1/4 cup scallions
• 1 cucumber (thinly chopped and pat dried to remove extra moisture)
• 1 carrot (shredded)
• black sesame seeds
• 1 serrano (chopped)

Rice

• 1 cup calrose rice
• 2 tbsp rice vin
• 1.5 tbsp cane sugar
• pinch of salt

Dipping Sauce

• 1/2 orange (juice)
• 1 handful cilantro (or to taste)
• 1/2 serrano pepper
• 1/4 cup scallions
• 3 tbsp tamari
• 1 tbsp rice vinegar
• 1/2 lemon (juice)
• 2 tbsp peanuts

Prepare the Rice

1. 1

   Rinse the calrose rice 3-4 times until the water is clear. Soak it for about 20-30 min.

2. 2

   Add the rice to the water in a medium sauce pan. Bring to a boil on medium high heat. Reduce the heat to low and cover with the saucepan lid. Simmer until the water is competely absorbed, about 18-20 unites. Season it with 2 tbsp rice vin, 1.5 tbsp cane sugar, pinch of salt. Let rest.

Prepare Your Crab

1. 3

   Steam your crab covered in a shallow pan with 1 inch boiling water for 4-5 minutes. Place it in an ice bath and get the crab meat out. Use a paper towels to pat dry it.

Prepare the Mix

1. 4

   Mix the Japanese mayo, sriracha, sesame oil, tamari together and add the crab, Serranos, cucumber, carrot , scallions and cooled down rice. Let it sit in the fridge for about 30-60 min.

Prepare the Sauce

1. 5

   Place everything for your dipping sauce in a food processor and process into desired texture.

Prepare the Salmon

1. 6

   Slice your salmon super thin.

Assemble

1. 7

   Add some sesame oil on your hands and start forming the ‘bolitas.’ Yields about 16.

2. 8

   Serve with Serrano on top and the dipping sauce and that is it!