Sushi Balls With Twice The Sashimi

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Sushi Balls With Twice the Sashimi. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Sushi Balls With Twice the Sashimi is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They're nice and they look fantastic. Sushi Balls With Twice the Sashimi is something which I've loved my entire life.

Many things affect the quality of taste from Sushi Balls With Twice the Sashimi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sushi Balls With Twice the Sashimi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sushi Balls With Twice the Sashimi is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Sushi Balls With Twice the Sashimi using 8 ingredients and 6 steps. Here is how you cook it.

My son loves sushi, so I wanted to make a lot of these for him.

It's best to make these sushi balls quite small.
But mine unintentionally end up the size of onigiri rice balls anyway. Recipe by REAL mama

Ingredients and spices that need to be Get to make Sushi Balls With Twice the Sashimi:

1. 1 pack Fresh sashimi grade tuna
2. 1 pack Salmon
3. 1 pack Ika sōmen - raw squid sliced to imitate noodles
4. Fo sashimi, choose what you like
5. 700 grams Plain cooked rice
6. 1 Sushi vinegar
7. 1/4 Cucumber
8. 1 Shiso leaves

Steps to make to make Sushi Balls With Twice the Sashimi

1. Wash and drain the shiso leaves and cucumber. Cut the cucumber into thin slices with a slicer.
2. Slice the sashimi into 2 thin layers. This is how we get twice the sashimi.
3. Prepare the sushi rice.
4. Rest a piece of sashimi on top of a sheet of cling film, then either a shiso leaf or a piece of cucumber on top of that, then finally cover with some sushi rice. Roll into a tight ball and it's done.
5. Inarizushi Version: Cut an inarizushi wrapper in half and pack with sushi rice. Make it so the the bottom of the wrapper becomes a triangle shape.
6. And the mini inarizushi are ready!

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