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Anna's sushi balls

Anna's sushi balls

Points® value
Total Time
30 min
15 min
15 min
Recipe by our WW Ambassador Anna. Follow her on Instagram @feedmehealthy_annavandyken. Anna is famous for her handy snack box recipes. These sushi balls are the perfect healthy and satisfying on the go snack.


Sushi rice, dry (koshihikari)

1 cup(s), (200g)

Rice wine vinegar

3 tsp

Sushi seasoning

3 tsp

Fresh ginger

2 tsp, finely grated

Lebanese cucumber

½ small, finely diced


½ small, finely diced

Sesame seeds

2 tbs

Roasted seaweed

1 packet(s), (5g). crushed

Soy sauce

1 tbs

Wasabi paste

1 tsp, (optional)


  1. Cook rice following packet instructions. Transfer to a glass or plastic container. Stir through vinegar and sushi seasoning using a wooden spoon or rubber spatula. Refrigerate until cool enough to handle.
  2. Stir ginger, cucumber, carrot, sesame seeds and seaweed through rice until well combined. Scoop 1 heaped tablespoon of rice mixture and squeeze between your wet hands to form a ball (by compressing it the rice will stick together better). Continue to make 24 balls.
  3. Keep in a container in fridge until ready to serve. Serve with soy sauce and wasabi.


TIP: Only ever use a wooden spoon when handling sushi rice, as a metal spoon can break the rice, and the metal can react with the vinegar in the seasoning and make it taste unpleasant. Sushi balls will keep in fridge for up to 3 days.