This is one of those “it’s about time” posts, meaning I’ve had good intentions of posting about these yummy sushi snacks for some time. But doing so required me making and then photographing them while the sun was shining, so…here I am, months later, addressing the topic at last.
But perhaps the procrastination paid off, because this post works well as the launch of a week of lunch posts (lunch launch?) to get the “new year” off to a delicious start.
I cam up with these last January, fusing about 4 different recipes into one. The inspiration came from my sister-in-law’s cousin’s wife, Momo, who is a stellar Japanese cook. We were over at their house in the Bay Area for a New Year’s Day celebration and she gave me a quick tutorial on rolling vegetable sushi. Looking at my lumpy results, she said that it is perfectly acceptable to make sushi balls instead–simply add some fillings directly to the rice and roll into balls. I’ve been balling it every since.
It’s really quite easy, and it’s a great way to use up leftover bits of vegetables. Less than perfect balls are, ahem, still delicious (heavens, what a statement…on Sunday, no less. Rolling in sesame seeds adds flavor and crunch, but also disguises any imperfections.
You can also vary the fillings and the sesame coating in any way you like, or according to what you’ve got on hand.