Asian Recipes

Squid & Shiso Sushi Rice Balls

by tankss  /   January 16, 2018

Yield
4 sushi rice balls
Prep Time
-
Cook Time
-
Difficulty Level
1 / 5

These sushi rice balls are great for parties and they are very easy to make!

Ingredients

Steps

01.

Cut squid at 45-degree angle diagonally 1 cm wide into slices

02.

Fire torch the squid for about a minute and immediately put into the ice water for 5 secs.

03.

Remove from the ice water and place on kitchen towel to absorb excess moisture on a towel.

04.

Using a blow torch, lightly torch the edges of the squid for about 5 secs. Set aside.

05.

Take a small palm-sized amount of sushi rice with wet hands and gently press together to make a ball.

06.

Dip one end of the sushi ball to coat with yukari.

07.

Place the squid on a cloth or square cling wrap and place the sushi rice ball with yukari-coated side onto the squid. Wrap and twist together to form a firm ball. Unwrap and gently remove the sushi ball.

08.

Place on the serving plate so that the squid on the top of the rice ball.

Recipe: Chef Tadao Fujisaki/Allspice Institute