Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. The finished balls can be kept in the cling film until just before serving.
5. Arrange on a plate and serve with soy sauce and pickled ginger.