Sushi Balls
These sushi balls prevent muscle weakness with their high vitamin D content and are also easy for beginner cooks to make.
Ingredients
- 150 g sushi rice
- 150 g smoked salmon (thin slices)
- 2 tsp wasabi paste
- 60 ml soy sauce
- 30 g pickled ginger
Instructions
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1.
Cook the sushi rice according to package instructions and let it cool.
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2.
Cut the smoked salmon into 20 strips about 3 cm wide.
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3.
Divide the rice into 20 portions and shape each with damp hands into loose balls.
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4.
Place a piece of plastic wrap (about 15 cm x 15 cm) on the work surface. Put one salmon strip in the center, spread wasabi thinly over it, and top with one rice ball.
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5.
Lift the four corners of the wrap, fold over the rice, and press to form a firm ball.
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6.
Unwrap the balls from the plastic, place them on a large flat plate, and chill. Repeat for the remaining balls. Serve chilled sushi balls with soy sauce and pickled ginger.
