Sushi Balls with Salmon and Avocado
Sushi balls are a casual, hand-formed take on traditional sushi rolls, combining seasoned sushi rice with fresh salmon, creamy avocado, and crisp cucumber. This no-roll version lets you skip special equipment and technique while delivering authentic flavors and textures. The marinated salmon adds depth, the avocado provides richness, and wasabi mayo brings heat and umami. Perfect for weeknight dinners, casual entertaining, or when you want sushi without the effort. Topped with sesame seeds for crunch and visual appeal, these balls showcase why sushi doesn't require rigid structure to be delicious. They're ideal for anyone seeking quick, restaurant-quality results at home.
Ingredients
- 1 ¼ cups sushi rice, cooked
- 5 tablespoon rice vinegar
- 1 teaspoon salt
- 7 oz fresh salmon fillet, diced
- 2 tablespoon tamari
- 1 avocado, cleaned and diced
- ¼ cucumber, diced
- wasabi mayonnaise
- black sesame seeds
- white sesame seeds
Instructions
- 1
Cook sushi rice according to package directions.
- 2
Mix rice vinegar and salt into the cooked rice and cool completely.
- 3
Cut salmon into small pieces and toss with tamari, then refrigerate covered.
- 4
Dice cucumber quarter into small pieces.
- 5
Clean avocado and dice the flesh into small pieces.
- 6
Fold avocado pieces into the marinated salmon.
- 7
Form sushi balls by combining rice with salmon-avocado mixture and shaping by hand.
- 8
Top with wasabi mayonnaise and black and white sesame seeds.
Tips
Chill the salmon mixture before mixing with avocado to prevent it from breaking down and becoming mushy. The cold also helps everything bind better when forming balls.
Wet your hands slightly with water or a rice vinegar solution when shaping to prevent rice from sticking excessively, making the process faster and cleaner.
Form balls gently and not too tightly—overworking compresses the rice and creates a dense, unpleasant texture instead of light, fluffy balls.
Good to Know
Refrigerate covered up to 2 days. Eat the day of preparation for best texture.
Marinate salmon and prepare vegetables up to 4 hours ahead. Form balls just before serving.
Serve chilled or at room temperature with additional tamari, soy sauce, or pickled ginger on the side.
Common Mistakes
Overfill balls to avoid them falling apart during shaping and eating.
Skip cooling the rice completely to avoid melting avocado and salmon.
Substitutions
FAQ
Can I use cooked salmon instead of raw?
Yes. Poach or pan-sear salmon until just cooked through, then cool completely before dicing. Cooked salmon is firmer and won't require as much care when forming balls, though raw is traditional for sushi.
What if I don't have tamari?
Use regular soy sauce at the same ratio. Tamari is gluten-free and slightly richer, but soy sauce works identically for marinating salmon and provides the same umami depth.
How long do sushi balls keep in the fridge?
Eat within one day for best texture and food safety with raw fish. Refrigerate covered. Avocado oxidizes and darkens after 24 hours, and rice hardens. Cooked salmon extends shelf life to two days.