Delightfully colorful, beautiful matcha sushi bites to make your eyes dance, your taste buds happy, and your tummy satisfied.
It’s always a great time for sushi!
If you’ve never really made homemade sushi before, don’t be intimidated by this recipe. It’s a little more simple than your regular cut sushi rolls, and these have more of an artistic quality.
These colorful, decorative rice matcha sushi bites are delightful little delicacies, and are absolutely ideal for parties, bento lunches, or even a romantic dinner for two.
The smoked salmon is brought to life by the rich umami taste of the matcha tea-flavored rice, and besides that, there are plenty of awesome flavors going on here.
And, as always, when you use matcha green tea powder, you’re getting a huge dose of antioxidants, L-theanine, and catechins. This means you’re getting an immunity boost, detoxification, and protection against harmful health conditions such as diabetes, Alzheimer’s disease, stroke, and some types of cancer.
With matcha powder, you also get a big energy pick-me-up, calmness of mind, memory and focus improvement, and better concentration.
So give these gorgeous matcha sushi bites a try—why not?
Matcha Sushi Bites RecipePublished: 2017-01-06
- 2 cups sushi rice
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 2 teaspoons Epic Matcha green tea powder
- 1 teaspoon salt
- 3 cups water
- A few slices of smoked salmon
- Cocktail shrimp, halved down the spine
- Black sesame seeds
(for the seasoned rice)
(for the toppings)
- Place your rice in a pot, then wash it several times until the water runs clear. Drain off the water from the rice, then add the 3 cups of water.
- Cover the pot and bring the water to a boil. Reduce the heat, then let the rice cook for 20 minutes on a low simmer until all the water is absorbed.
- While the rice is cooking, prepare the seasoned vinegar. Warm the vinegar, sugar, and salt in a small saucepan until the sugar is dissolved, and set aside.
- When the rice has absorbed all the water, let it sit for 5 minutes, then add the sweet vinegar seasoning. Sift the matcha powder over the hot rice, then gently incorporate it with the wooden spoon.
- To make the rice balls, dip an ice cream scoop into a bowl of cold water, then scoop out the seasoned rice onto a large plate (or baking sheet). For the sushi balls to all be the same size, pack the rice into the ice cream scoop and level it off.
- Place the toppings on each rice ball. Use a sharp paring knife, kitchen scissors, or mini vegetable cutters to cut the toppings into nice, decorative shapes. (The toppings you add at this point will end up lying flush against the surface of the rice ball.)
- Shape the rice balls by placing one in the center of a piece of plastic wrap lightly dampened with water. Use the plastic wrap to mold the topping against the rice ball, using your hand to create a smooth surface.
- Remove the rice ball from the plastic wrap and place it on a serving platter. You can finish decorating with delicate finishes like capers, masago, furikake, or sesame seeds.
- Finally, repeat steps 4–6 to create 20 sushi bites. Enjoy!
NOTE: Consuming raw or undercooked fish may increase your risk of foodborne illness, especially if you have certain medical conditions.