- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: about 24 sushi balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 63
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 7 mg
- Sodium
- 12 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: about 24 sushi balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 63
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 7 mg
- Sodium
- 12 mg
Ingredients
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Directions
- Slice fish across the grain into thin (1/8-inch thick) medallions about 1 1/2-inches in diameter. Place a sheet of plastic wrap in the palm of your hand and lay a piece of fish on it. Put 1 rounded tablespoon sushi rice on the fish, gather up the edges of the plastic, and twist to form the combination into a ball.
- Keep sushi cold until ready to serve.
- Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed.
