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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash sticky rice 2–3 times until the water runs clear.
Add washed rice to a kadhai with water and cook until all the water is absorbed and the rice is completely cooked.
Let the rice cool down completely.
Add vinegar, light soy sauce, sausages, scrambled eggs, seaweed, chopped green onion greens, salt, pepper, and oil to the cooled rice.
Mix everything well until combined.
Shape the mixture into small bite-sized balls.
For a spicy version, add Sriracha and chilli oil to the remaining mixture, mix well, and shape into sushi balls.
Top the sushi bites with chipotle mayo, a mix of black and white sesame seeds, crushed seaweed, and green onion juliennes.
Serve with Japanese shoyu for dipping.
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For a spicier kick, adjust the amount of Sriracha and chilli oil to your taste.
Ensure the rice is completely cooled before mixing with other ingredients to maintain the shape of the sushi bites.
Can I use regular rice instead of sticky rice?
Sticky rice is recommended for its ability to hold shape, but you can try using short-grain rice as an alternative.
How can I make these sushi bites vegetarian?
Omit the sausages and add more vegetables like bell peppers or cucumbers.
What can I use instead of chipotle mayo?
You can use regular mayo or a spicy aioli as a substitute.
How long can I store these sushi bites?
They are best served fresh but can be stored in the refrigerator for up to 2 days.
Can I prepare these in advance?
Yes, you can prepare the rice mixture in advance and shape the bites just before serving.
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