Vegan Sushi Balls & Wasabi Sauce

8 Top Healing Benefits of Wasabi:

Anti-microbial: Fights many forms of bacteria, yeast and mold. [8}
Anti-bacterial: Found effective in fighting E. Coli, Staphylococcus & H-Pylori. [6]
Detoxifier: helps the liver to get rid of toxins & carcinogens. [7]
Anti-inflammatory: may reduce arthritis, joint pain, asthma & Irritable Bowel Disease.
Anti-Cancer Properties: may assist the liver in neutralizing toxins & cancer cells. [3] [4]
Protects Heart: may reduce heart attack/stroke by preventing blood clots. [Dr. James Duke]
Improves Digestion: may help the intestinal tract get rid of toxins & is rich in fibers. [1] [6]
Fights Cavities: The leaves help kill Streptococcus Bacteria in your mouth. [Matsuda, 2004]

You can make fresh Wasabi by cutting the root, peeling the skin off and finely grating the green flesh to get a creamy like texture.

This is one of the Yummy dishes I served at Thanksgiving this year- Vegan Sushi Balls with Wasabi Dipping Sauce!

These Vegan Sushi Balls are so Yummy Yummy Baby, you won’t eat just one, so here is a recipe for 17!

Vegan Sushi Balls

Ingredients for Vegan/Gluten Free Sushi Balls:

2 Cups of White Rice (short grain works best). I use GF Jasmine Rice.
3 Tablespoons of of Rice Vinegar
4 Tablespoons of Coconut Liquid Aminos (or Braggs or Soy Sauce)
2 Tablespoons of Sugar (I use Coconut Sugar)
1 1/2 teaspoons of Sea Salt
1/4 Cup Chopped Sea Vegetables
2 carrots (chopped)
5 Scallions (chopped Green part)
1/4 cup hulled Black or White Sesame Seeds (I mix both)
1 Garlic Clove
1 Inch of Fresh Ginger (peeled & sliced)

Instructions for Sushi Balls:

Cook 2 Cups of Rice according to package instructions
While Rice is cooking, Combine the Liquid Aminos (Soy Sauce), Rice Vinegar, Sugar, Sea Salt, Carrots, Scallions, Garlic, Ginger in a Food Processor/Blender until well minced.
Transfer the mixture to a large Glass Bowl or a bowl that is not plastic.
Place the Sesame seeds on a large flat plate and spread them out.
When the Rice is done, combine Rice & Mixture and fold it all in with a wooden spoon.
I tightly cover my Rice Mixture and let it sit for at least 2 hours.
After the rice is cool & sticky, make little rice balls & roll each one in the sesame seeds.
Put them on a baking sheet with was paper and refrigerate them for up to 2 days!

Wasabi Dipping Sauce Ingredients:

1 Tablespoon of Wasabi Powder (unless you can get fresh)
1/4 Cup of Spring Water
1 Large Garlic Clove
1 inch Fresh Ginger, peeled & thinly sliced
2 Tablespoons of Coconut Oil (room temp)
1 teaspoon of Coconut Sugar (or sugar of choice)
5 Tablespoons of Coconut Aminos (or Braggs Aminos, or Soy Sauce)
1 Tablespoons of Rice Vinegar

Wasabi Dipping Sauce

Instructions for Wasabi Dipping Sauce

Save a couple of strips of the Ginger on the side. Place the rest of the above ingredients in a food processor or blender and pulse until all the ingredients are very fine. Taste to see if you like to add more soy sauce/aminos or Wasabi… I always do 😉 put the Wasabi Sauce in a little dish and sprinkle some little Ginger slices on top!

Mmmm mmm Yummy Yummy Baby! Stay healthy & happy, Dr. Dee 😉