Ingredients (2 servings)
| [Sushi rice] | |
|---|---|
| Warm cooked rice | 300g |
| [A] | |
| Vinegar | 30g |
| Sugar | 9g |
| Salt | 1.5g |
| Vegetables and other filling ingredients of your choice | |
| [Egg] | |
| Scrambled egg | 10g |
| Black olive (sliced) | 2 slices |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil | As needed |
| [Octopus] | |
| Boiled octopus (thinly sliced) | 10g |
| Green olive (sliced) | 2 slices |
| S&B Prepared Spicy Citrus Paste (Yuzu-kosho) | As needed |
| [Salmon] | |
| Salmon | 10g |
| White radish sprouts | As needed |
| S&B Wasabi Paste | As needed |
| [Radish] | |
| Radish (very thinly sliced) | 3 slices |
| Lime | As needed |
| S&B Prepared Spicy Citrus Paste (Yuzu-kosho) | As needed |
| [Tuna] | |
| Tuna | 10g |
| Cucumber (very thinly sliced) | As needed |
| S&B Prepared Mustard Hot in Tube 43g | As needed |
| [Cucumber] | |
| Cucumber (very thinly sliced) | 5 slices |
| Salmon roe | As needed |
| S&B Wasabi Paste | As needed |
| [Scallop] | |
| Scallop (thinly sliced) | 3 slices |
| Wolfberries | 3 |
| S&B Oriental Curry Powder | Pinch |
| [Bell peppers] | |
| Red and yellow bell peppers (thinly sliced and boiled) | As needed |
| Shiso (Japanese basil) | As needed |
| S&B Prepared Mustard Hot in Tube 43g | As needed |
| [Squid] | |
| Squid | 10g |
| Lemon | As needed |
|
Long green onion (chopped) |
As needed |
| S&B Chili Pepper (Ichimi Togarashi) 15g | Pinch |
| [Prawn] | |
| Boiled prawn | 1 |
|
Tobiko fish eggs |
As needed |
| S&B Wasabi Paste | As needed |
Directions
- Make [sushi rice].
Mix together [A], dissolving the sugar and salt completely.
Mix [A] into warm cooked rice. Blend it well and allow it to cool. - Wrap 1/10 of the sushi rice in plastic wrap and make a ball. Make 10 sushi rice balls.
Open the plastic wrap. Put the filling ingredients on the sushi rice ball and wrap it up again in the plastic wrap. Firmly shape the ball.
Serve with toppings.
