Cute and delicious sushi balls for your next home party.
- Cooking time
- 20 minutes +
- Calories
- 507kcal
- Sodium
- 1.1g
- Nutrition facts are for one serving.
- Time to cool the rice is not included in the cooking time.
- Ingredients for 18 sushi balls.
- This recipe uses ingredients for raw or semi-cooked consumption. To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
- Hon Mirin contains alcohol.
For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).
Directions
- Heat (A) in a microwave, combine well, pour over the rice and quickly mix in. Place a dampened and wrung out piece of paper towel over the rice and allow to cool to room temperature.
- Cut the tuna diagonally into 8 thin, flat slices. Marinate in (B) for 5 minutes, remove and gently pat dry. Cut each smoked salmon slice in half.
- Beat and combine (C) in a heat-safe bowl, then microwave for 50 seconds (500 W). Remove, whisk to mash quickly and heat for an additional 20 seconds to prepare soft scrambled eggs.
- Combine 1/3 of the vinegared rice (1) with (D).
- Place each salmon slice in the center of separate pieces of plastic wrap. Divide (4) into 6 equal-sized portions, place one each onto each piece of salmon and form into balls, twisting the ends of the wrap together to help keep and set the shape.
- Divide the remaining vinegared rice into 12 equal-sized portions, and follow the same method to prepare 8 tuna sushi balls, and 2 scrambled egg (3) sushi balls topped with the salmon roe. Arrange the salmon, tuna and scrambled egg sushi balls onto a plate to serve.
Checkpoints
Beating eggs
Sushi rice - how to prepare
