Homemade sushi is definitely doable, even around this busy time of year. Here, nutty brown rice spiked with sesame and tamari is coated in a green and red nori-chili coating. Rice balls’ portable, poppable nature makes them a must-make appy for mingling this season.
Instead of nori, a coating of black or white sesame seeds looks equally elegant.
2 Tbsp (30 mL) tahini
1 Tbsp (15 mL) low-sodium tamari
2 tsp (10 mL) toasted sesame oil
2 tsp (10 mL) unseasoned rice vinegar
2 tsp (10 mL) sweet white miso
2 cups (500 mL) packed cooked short-grain brown rice, at room temperature
1 green onion, green part only, finely chopped
2 sheets of nori
1/4 tsp (1 mL) red chili flakes
In large bowl, combine tahini, tamari, oil, vinegar, and miso. Stir in rice and onion, mixing well to combine until sticky. Set aside for 10 minutes. Line baking sheet with parchment paper. Roll into balls sized 2 to 3 Tbsp (30 to 45 mL) and place on prepared baking sheet. If not serving immediately, cover and refrigerate up to 1 day before rolling in nori (instructions below).
Using spice grinder, blender, or food processor, grind nori into a fine powder. Transfer to plate and roll formed sushi to coat (as little or as much as you like). Sprinkle with red pepper flakes. Once coated, serve immediately.