Low FODMAP Vegan Sushi Balls (Temari)
Low FODMAP Vegan Sushi Balls (Temari)
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.
Ingredients
Make gluten free(3 balls per serving)
SWEET POTATO
sweet potato (peeled & cut into bite-sized chunks)
FODMAP
SUSHI RICE
rice wine vinegar
Gluten Free
OTHER INGREDIENTS
green onions/scallions (green leaves only, finely sliced)
FODMAP
nori (seaweed) sheet (crumbled)
FODMAP
sesame seeds (we used a mixture of black and white)
Gluten Free
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- Cook the sweet potato. Preheat the oven to 190ºC (375ºF) bake function. Slice the sweet potato into bite-sized chunks, roll in olive oil, then place on an oven tray. Place in the oven and cook for 20 minutes until tender. Complete steps 2 and 3 while the sweet potato cooks.
- Make the sushi rice. Pour the rice into a large microwave-safe bowl and add the water. Place the bowl uncovered in the microwave and cook on high for 12 minutes, then check and cook for another 2 minutes if the water hasn't absorbed (note this is for cooking 1 batch - if cooking 2 batches cook for 20 minutes). Remove from the microwave and place to one side. In a small bowl mix the vinegar, sugar and salt. Pour over the rice and mix through. Allow the rice to cool for ten minutes (ideally, it should stop steaming), then use it in the sushi balls.
- Prep the other ingredients. Finely slice the green leaves of the spring onion/scallion. Crumble or finely chop the nori sheet.
- Assemble the sushi balls. Once the sushi rice has cooled enough for you to handle it, add the spring onion/scallion, nori and hoisin sauce to the bowl. Gently mix.
- Place a bowl of water next to you and wet your hands. Using a 15ml tablespoon, scoop up the rice and shape it into a small golf ball, then place it on a plate. Wet your hands and repeat until you have made all the rice balls.
- Scoop the sweet potato out of the skin using a 1/2 teaspoon measure. Gently push 1/2 a teaspoon of cooked sweet potato into each rice ball, pinch the rice back together and gently roll it back into shape. Repeat until you have added sweet potato to each ball, wet your hands as needed to make the rice easier to work.
- Place the sesame seeds into a bowl. Gently sprinkle the sesame seeds over the rice balls or roll the balls through the seeds for a heavier layer.
- Serve. Arrange on a plate and enjoy! We love serving these with soy dipping sauce.
- Make ahead option: You can make these the night before if you want to take them to work. Make sure you store them in an airtight container or wrap them in cling film before storing in the fridge. These are best if eaten within 24 hours.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
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 Baker (APD)
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 alongsi... Read more
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