Makes 4 servings (3 balls per serving)
I was never sure I was a sushi fan, but these low FODMAP vegan sushi balls, aka Temari, have me converted! These sushi balls have sweet and savoury hoisin rice that is filled with pops of spring onion/scallion, nori and sweet potato. We also rolled the balls in sesame seeds to give them a lovely crunch.
Temari are also easier to make than sushi as you don’t need to know any special techniques to roll them. All you do is use your hands to shape the sushi rice and the fillings into a ball.
Prep in advance: If you have leftover roasted or mashed sweet potato, then you can swap that into the recipe instead.
Serving suggestions: Try serving the sushi balls with soy dipping sauce. To make soy dipping sauce mix 2 tablespoon soy sauce (use GF if needed) with 2 tablespoon of water and 1/2 tablespoon of white sugar.
FODMAP note: Hoisin sauce is low FODMAP in small amounts even if it contains onion or garlic. All you need to do is divide the recipe into the recommended number of servings.
SERVES 4 (3 balls per serving)
Nori sheets are found in most Asian food stores and should be stocked in your local supermarket.
Buy a bunch of spring onions with long green tips. You can use the green tips of the spring onions (which are low FODMAP) and not the white stem when cooking.
Sweet potato is low FODMAP in 75g/2.65oz serves and becomes high FODMAP in larger serves. Our recipes only use a low FODMAP portion of sweet potato. However if you are concerned you can normally swap the sweet potato for regular potato, carrot or parsnip.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
There are no dairy free tips for this recipe.
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More