Photo: Temari Sushi

Vinegared rice and sushi toppings rolled into balls using plastic wrap.

Cooking time
30 minutes
Calories
398kcal
Sodium
0.6g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

360 g (12.7 oz.)

2

2 fillets

1

a dash

1 tsp

2 slices

as desired

(A)Sushi Vinegar

25 ml or 0.8 fl. oz. (1 Tbsp + 2 tsp)

scant 1 Tbsp

slightly more than 1 g or 0.04 oz. (heaped 1/5 tsp)

Directions

  1. Break apart the cooked rice with a rice paddle or a wooden spoon, pour on the well-mixed ingredients from (A) in a circular motion and quickly mix in. Spread out the vinegared rice in a tray and allow to cool quickly.
  2. Thinly slice-up the radish.
  3. Beat the egg, add in the salt and mix well. Place the vegetable oil into a fry pan over medium heat, pour in the beaten egg and lightly stir with chopsticks or a fork to prepare a scrambled egg.
  4. Tear off plastic wrap or wax paper to prepare an approximately 15 cm (6 in.) square. Place about 1/4 of each topping (separately) in the middle of the plastic wrap. On top of the topping place about a 1/12 portion of the vinegared rice from (1), wrap all ingredients up inside of the plastic wrap twist together the edges of the plastic wrap and form this into a ball, then remove the plastic wrap.
  5. In the same manner, create 12 sushi balls with each separate topping, garnish with sliced cucumber if available and enjoy with soy sauce.