Description
These healthy sushi balls are a quick, no-roll sushi-inspired snack made with seasoned rice, imitation crab, crunchy vegetables, and creamy filling. They are easy to prepare, customizable, and perfect for meal prep or light meals.
Ingredients
- 1 medium carrot, shredded
- 1 English cucumber or ½ large cucumber, shredded
- 1 pound imitation crab, shredded
- 1 cup white rice
- ⅛ cup rice vinegar
- 3 teaspoons sugar
- 1 teaspoon salt
- 4 nori seaweed wraps, chopped
- Black and white sesame seeds
- ¾ to 1 block low-fat cream cheese
- Light mayo and sriracha mixture, to taste
- Low-sodium soy sauce, for serving
- Wasabi and pickled ginger, optional
Instructions
- Cook the rice with 2 cups of water according to package directions.
- Mix rice vinegar and sugar, then stir into the warm rice and let it cool to room temperature.
- Allow the cream cheese to soften at room temperature.
- In a large bowl, combine shredded imitation crab, carrot, cucumber, chopped nori, sesame seeds, and softened cream cheese.
- Add the cooled rice and mix until evenly combined.
- Shape the mixture into small balls using clean hands or a scoop.
- Drizzle with the sriracha mayo mixture if desired.
- Refrigerate for at least 1 hour to help them set.
- Let sit at room temperature for 30–45 minutes before serving.
- Serve with soy sauce and optional wasabi or pickled ginger.
Notes
- Use sushi rice for the best sticky texture, but regular white rice also works.
- Press the mixture firmly when shaping to help the balls hold together.
- Store in an airtight container in the refrigerator for up to 3 days.
- Add avocado, shrimp, or smoked salmon for variations.
- Keep sauce separate if preparing ahead for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: No Bake
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 35 mg
