Sushi rice is super sticky, making it rather challenging to work with unless you happen to be in on a chef secret, which is conveniently shared in this recipe. Basically, plastic wrap is your best friend here, allowing you to shape the rice and sausage mixture into balls quickly and easily before rolling them in sesame seeds (a mix of black and white) to coat. The sauce is made with grated tomatoes, olive oil, and balsamic vinegar.
- 1 cup sushi rice
- 2 cups boiling water
- 1 tablespoon black sesame seeds
- 1 tablespoon toasted sesame seeds (white)
- 1 tomato
- olive oil
- balsamic vinegar
- 1/2 sausage
- Rinse the rice with cold water and drain in a colander.
- Place the rice in a pan and add the boiling water. Let evaporate a bit, cover and cook over low heat for about 5 minutes. Careful to not over cook or rice will stick to the bottom of the pan. Allow rice to cool completely.
- Poke small holes in the sausage and place the sausage in a non-stick pan. Cook until browned on both sides. Turn off heat and let cool.
- Assembling the 'sushi':
- Line a bowl with plastic wrap. Mix the sesame seeds together in a shallow dish. Place some rice on the plastic wrap, top with some sausage, then add more rice.
- Twist the plastic wrap as if wrapping a piece of candy, taking care to release the air. Unroll the plastic wrap and roll the rice ball in the sesame seeds.
- Repeat the process until rice and sausage are gone.
- For the sauce: Grate the tomatoes, taking care not to grate the peel.
- Drizzle with olive oil and balsamic vinegar. Season with salt and freshly ground pepper. Serve with rice balls.