Sushi balls

Ingredients for 1 servings:

• 1 portion of rice, ready-made sushi
• Wasabi paste
• 200 g smoked salmon, cut into postage stamp-sized pieces
• 1 point shrimp(s)
• 50 g fly fish roe
• 1 pickled cucumber(s), thinly sliced
• 100 g roast beef, cut into postage stamp-sized, thin slices
• 100 g tuna, cut into postage stamp-sized pieces
• 1 Japanese pickled radish, cut into postage stamp-sized pieces

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

temari sushi

Halve the amount of rice. Spread a piece of cling film (approx. 10×10 cm) on the work surface and place a piece of smoked salmon in the center. Spread a little wasabi on the salmon. Form 1 tablespoon of sushi rice into a loose ball and place it on top. Lift all four corners of the cling film and twist to press the fish and rice together into a tight ball. Repeat with the cucumber slices. To make the shrimp balls, place a shrimp in the center of the cling film and add some flying fish roe to the bend. Form another tablespoon of rice into a loose ball, place it on top of the shrimp, and use the film to form a tight ball. The finished balls can be stored in the cling film until just before serving. Arrange on a plate and serve with soy sauce and pickled ginger.