using 2 scant rice cooker cups (350 g) of uncooked rice
＊Egg for kinshi tamago
＊Tuna, salmon (for sashimi)
3 slices each
＊Negitoro (minced fatty tuna with scallions)
＊Nori (dried seaweed sheet)
Combine cooked rice with the sushi vinegar to make sushi rice! Use a hand fan to air it out while using a rice paddle to mix (airing it out will help adjust the texture of the rice and make it look glossier).
Prepare the ingredients. First, roll the rice into bite-sized pieces and wrap with plastic wrap.
Make an egg crepe, then cut it into ribbons for kinshi tamago.
Slice the cucumber with a slicer and arrange the slices into a flower design. Add a bit mayonnaise underneath the cucumber slices to help them stick to the rice.
Using a heart-shaped cutter, cut the ham into hearts.
Put some wasabi between the rice and tuna or salmon.
With the negitoro, stuff it inside the rice, then create a design on the outer surface of the rice ball using thin strips of nori.
Story Behind this Recipe
I made this when my friends came over to visit. Their 4 year old daughter liked it, too.
These tend to look prettier when you don't use too much rice!