Christmas Sushi Balls クリスマス手毬寿司
These cute little Christmas Sushi Balls are fun to make and require little preparation so they're perfect for a last minute Christmas treat!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200g/1cup Uncooked sushi rice
- 220ml/0.9cup of water
- 1 strip 5 cm (2 inch) Konbu kelp
- 30ml/2tbsp Rice vinegar (*2)
- 15g/1tbsp caster sugar
- 5g/1tsp salt
- 4 Inari age (*3)
- 2 raspberries (*4)
- 4 mini pretzels
- 8 drops mayonnaise
- 8 black sesame seeds
- 3 slices smoked salmon
- 3 strips nori seaweeds
- 3 lemon skin cutouts
- 9 silver cachous
Instructions
- 1
Cook the sushi rice as per your rice cooker instructions or see how to cook rice perfectly. *1
- 2
Place one inari age in the centre of a piece of cling wrap.
- 3
Place about two tbsp scoops of rice into the inari age pauch, then seal it together with the cling wrap and softly squish and shape it into a ball.
- 4
With a small knife, score the sides of the rice balls and insert the pretzel.
- 5
Place a small piece of raspberry in the centre of the rice balls for the nose.
- 6
Two tiny drop of mayonnaise and place 1 sesame black seeds for both eyes
- 7
Cut salmon slices into two and place in the centre of a piece of cling wrap.
- 8
Place about two tbsp scoops of rice on to the smoked salmon, then seal it together with the cling wrap and softly squish and shape it into a ball.
- 9
wrap it with a nori strp.
- 10
Place the lemon cut out buckle over the nori strip.
- 11
Put three silver cachous for buttons of Santa's cloths.