Sushi Balls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 port. Rice, finished sushi
- Wasabi paste
- 200 g salmon, smoked, cut into pieces the size postae stamps
- 1 point shrimp (s)
- 50 g fly fish roe
- 1 pickled cucumber, thinly sliced
- 100 g roast beef, cut into thin slices the size a postae stamp
- 100 g tuna, cut into pieces the size a postae stamp
- 1 Japanese radish (s), pickled, cut into pieces the size postage stamps
Print Recipe
Pin Recipe Instructions
- Halve the amount of rice. Spread a piece of cling film about 1010 cm in size on the work surface and place a piece of smoked salmon in the middle. Spread a little wasabi on the salmon. Shape 1 tablespoon sushi rice into a loose ball and place on top.
- Lift and twist all 4 corners of the cling film to compress the fish and rice into a firm ball. Do the same with the cucumber slices.
- For the shrimp balls, place a shrimp in the middle of the cling film and put some flying fish roe in the bend. Shape another tablespoon of rice into a loose ball, place on the shrimp and shape into a firm ball with the foil.
- The finished balls can be kept in the cling film until just before serving.
- Arrange on a plate and serve with soy sauce and pickled ginger.
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