Recipe courtesy of Robert Irvine

Rice Balls

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: about 24 sushi balls



  1. Slice fish across the grain into thin (1/8-inch thick) medallions about 1 1/2-inches in diameter. Place a sheet of plastic wrap in the palm of your hand and lay a piece of fish on it. Put 1 rounded tablespoon sushi rice on the fish, gather up the edges of the plastic, and twist to form the combination into a ball.
  2. Keep sushi cold until ready to serve.
  3. Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed.