These vegan rainbow sushi balls are the perfect lunch time snack.
440g (2 cups) sushi rice (koshihikari)
7 nori sheets, torn
2. tbsp sesame seeds, plus extra, to coat (optional)
100g firm or pressed tofu, chopped
30g (1/2 cup) chopped shiitake, oyster or brown mushrooms
1 tsp grated ginger
1 tsp coconut oil
2 tsp tamari, plus extra, to serve (optional)
Other fillings: finely chopped avocado, carrot, cucumber, red capsicum, red cabbage, spring onions
Pickled ginger, to serve (optional)
Place the rice in a sieve then rinse it until the water runs clear. Place in a saucepan with 500ml (2 cups) water then bring to a simmer over medium-high heat. Cover the pan tightly, reduce the heat to low then cook for 20 minutes or until the water has been absorbed. Remove from the heat then stand, covered, until the rice has cooled to room temperature.
Place the torn nori into a small food processor or bullet blender and process until a fine powder forms. Stir the nori and sesame seeds through the rice. Set aside.
Cook the tofu, mushrooms and ginger with the coconut oil in a small frying pan over medium heat for 5 minutes, or until the mushrooms have softened. Add the tamari and cook for another 3–4 minutes. Remove from the heat.
Take about 90g (1⁄3 cup) of the rice at a time and lay it out on your hand, pressing it evenly to form a disc about 5.5cm across. Place about 1 teaspoon of your choice of filling ingredients in the middle of the disc then use your hand to bring the rice over the filling, enclosing it to form a sealed ball.
Roll each ball in additional sesame seeds if you like, then serve with pickled ginger and tamari, if desired. Pop in the fridge until serving; they’re best eaten within 2 days.