Sushi Balls

Ingredients

• 8 fresh shrimp tails (about 30 g each, ready to cook)
• Salt
• 3 tbsp Rice vinegar
• 1 tsp wasabi paste
• 4 thin slices salmon
• 4 thin slices sea bass
• 150 g sushi rice
• 450 ml water
• 1 piece kombu kelp (seaweed, about 5 x 5 cm)
• 2 tbsp rice vinegar
• a pinch of salt
• 0.5 tsp Sugar

Instructions

1. 1.

   Wash the rice thoroughly under running water in a sieve until the water runs clear.

2. 2.

   Add about 220 ml water and the kelp to a pot, bring to a boil over high heat, then cover and let the rice simmer on low heat for about 10 minutes. Do not lift the lid during this time. Remove from heat and let the rice rest uncovered for 3-5 minutes.

3. 3.

   Heat the rice vinegar and stir in salt and sugar. Transfer the cooked rice to a bowl, remove the kelp. Toss the rice with a wooden spoon while slowly pouring in the seasoned mixture. Fan the rice to cool quickly to room temperature and give it a shiny finish.

4. 4.

   Rinse the shrimp and cook them in simmering salted water for about 2 minutes, drain and shock in ice water. Slice each shrimp lengthwise on the belly side without cutting all the way through, then open it up. Place the shrimp in a bowl of rice vinegar and marinate for about 3 minutes, lift out and pat dry. Spread a thin layer of wasabi paste on the underside of each shrimp. Also spread a thin layer of wasabi on one side of each fish slice.

5. 5.

   With damp hands form the sushi rice into 12 balls, place the shrimp and fish with the coated side down on top, and press lightly. Serve as evenly as possible.

6. 6.

   Serve with additional wasabi and ginger if desired.