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Sushi Balls

Recipe By: Norie Mori

INGREDIENTS

Rice
2C Sushi rice, washed, rinsed and drained
¼C Spiral Organic Sushi Vinegar

Topping ingredients
1 thin Lebanese cucumber, thinly sliced
4-5 radish, thinly sliced
1 avocado, destoned and sliced thinly
100g prosciutto, cut in 5cm length
100g Smoked salmon, cut in 5cm length
2 eggs, lightly whisk with ½ tsp salt
2-3Tbsp red onion, thinly sliced

Condiments
1 sheet Spiral Yaki Nori (Sushi Nori) Sheets, cut in strips
1 pack Spiral Pickled Ginger, drained and squeezed
4-5Tbsp Spiral Organic Shoyu/Tamari for dipping
1Tbsp Spiral Organic Umeboshi Purée
1Tbsp Spiral Wasabi Paste
1Tbsp Spiral Shiro Miso
1 tsp caper (option)
1Tbsp mayonnaise

Cling wrap, cut in 15cm x15cm

Spiral Instant Miso Soup to serve on the side

METHOD

1. Cook sushi rice using a pot or a rice cooker, according to package instructions.

2. Once cooked, fluff rice and transfer to a large bowl.

3. While the rice is warm, drizzle sushi vinegar over, mix with a spatula, cutting and flipping to avoid the rice becoming sticky and lumpy. Allow to cool to room temperature and make 28-30g (2Tbsp) round sushi balls. Cover with cling wrap to prevent them from drying.

4. To make egg crepe, heat a non-stick frying pan and spread a thin layer of oil. Evenly ladle egg into the pan. Cook on low heat, until the bottom is cooked. Carefully pick the egg up on both ends using your fingers and flip, cook the other side for a few seconds. Transfer to a plate. Repeat until all the egg is finished.

5. Place your topping of choice (see instructions below) onto the centre of the 15x15cm cling wrap, then place a rice ball on top. Wrap the cling wrap around it and twist the ends to tighten to shape into a ball. Unwrap on the plate upside down and garnish. Dip in Shoyu/Tamari, with a little wasabi.

6. Serve with a bowl of Spiral miso soup.

Toppings

Cucumber/Radish Flower- Arrange 5 thin slices of cucumber or radish in a circle flower shape. Garnish with umeboshi puree or shiro miso onto the centre of the flower.

Egg Crepe and Nori Strip – Cut the egg crepe into a 7cm x 7cm square or patch smaller pieces together to a similar size. Top with Spiral Yaki Nori Strips.

Smoked Salmon and Avocado – Place 2-3 pieces of thinly sliced avocado and smoked salmon, and top with mayonnaise and caper in the centre for garnish.

Prosciutto and red onion – Cut or patch prosciutto into a 6cm x 6cm square, top with a sliver of sliced red onion for garnish.

SPIRAL FOODS