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Sushi Rice Balls by The Allergy Chef

Easy Vegan Sushi Rice Balls (Gluten Free, Top 8 Free)

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Cook Time: 20 minutes

Ingredients

Part 1

  • 3 - 4 TBSP Oil of Choice for Cooking I used EVOO
  • 225 g Organic Mushrooms (8 ounces) roughly chopped
  • 350 g Organic Yellow Onion (12.5 ounces), diced
  • 200 g Napa Cabbage (7.1 ounces) you can use more
  • 40 - 60 g Chinese Celery
  • 1 tsp Sea Salt

Part 2

  • 3 - 4 TBSP Mirin
  • 3 TBSP Dulse Flakes
  • 1 KG Cooked Organic Sushi Rice (36 ounces)
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