Sushi Balls With Twice the Sashimi

Sushi Balls With Twice the Sashimi

I sliced the sashimi that I bought into 2 thin halves to make twice the amount of sushi. It's much more delicious than the sushi you'll find at your average conveyor belt sushi restaurant.
How about topping these sushi with your favorite sashimi, and having a party?

Ingredients: 4 servings

Fresh sashimi grade tuna
1 pack
1 pack
Ika sōmen - raw squid sliced to imitate noodles
1 pack
Fo sashimi, choose what you like
Plain cooked rice
2 rice cooker cups worth (360 ml uncooked)
Sushi vinegar
to taste
Shiso leaves
as needed


1. Wash and drain the shiso leaves and cucumber. Cut the cucumber into thin slices with a slicer.
2. Slice the sashimi into 2 thin layers. This is how we get twice the sashimi.
3. Prepare the sushi rice.
4. Rest a piece of sashimi on top of a sheet of cling film, then either a shiso leaf or a piece of cucumber on top of that, then finally cover with some sushi rice. Roll into a tight ball and it's done.
5. Inarizushi Version: Cut an inarizushi wrapper in half and pack with sushi rice. Make it so the the bottom of the wrapper becomes a triangle shape.
6. And the mini inarizushi are ready!

Story Behind this Recipe

My son loves sushi, so I wanted to make a lot of these for him.