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