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Sushi Balls With Cashew Fruit Meat


Sushi Balls With Cashew Fruit Meat


Sushi Balls

  • 1 cup cooked sushi rice
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp sugar
  • 2 tsp salt
  • 1 pack cajulove
  • Avocado
  • Gochujang marinade

Gochujang Marinade

  • 1-2 tbsp gochujang adjust depending on desired spice
  •  1/2 cup room temperature water
  •  2 tbsp maple syrup or other liquid sweetener, adjust according to desired sweetness
  • 1/4 cup ketchup
  • 1 tbsp coconut aminos or tamari
  • 1 tsp rice vinegar 2 tsp minced garlic
  • 1 tbsp tapioca starch


  • Mix all marinade ingredients in a small pot on low heat until thickened
  • Remove from stove and transfer to a bowl
  • Crumble in 1 pack of caju and mix to coat evenly
  • Transfer to a skillet and cook till golden brown
  • Begin preparing sushi balls by placing slivers of avocado in a small piece of plastic wrap
  • Scoop a tablespoon amount of rice on top
  • Make a well in the center of the rice and fill with your caju
  • Put another scoop of rice over top to seal it
  • Pull together your plastic wrap on all sides and twist to form into a ball
  • Let sit for 20 minutes then unwrap
  • Serve up with some dipping sauce such as coconut aminos, peanut sauce, or more gochujang
  • Enjoy