Christmas Sushi Balls (Temarizushi)
These cute little Christmas Sushi Balls are fun to make and require little preparation so they're perfect for a last minute Christmas treat!
Prep Time30 mins
Cook Time30 mins
Total Time50 mins
Sushi rice *1
- 200g/1cup Uncooked sushi rice
- 220ml/0.9cup of water
- 1 strip 5 cm (2 inch) Konbu kelp
- 30ml/2tbsp Rice vinegar *2
- 15g/1tbsp caster sugar
- 5g/1tsp salt
- 4 Inari age *3
- 2 raspberries *4
- 4 mini pretzels
- 8 drops mayonnaise
- 8 black sesame seeds
Santa belly topping
- 3 slices smoked salmon
- 3 strips nori seaweeds
- 3 lemon skin cutouts
- 9 silver cachous
Rudolph sushi balls
Place one inari age in the centre of a piece of cling wrap.
Place about two tbsp scoops of rice into the inari age pauch, then seal it together with the cling wrap and softly squish and shape it into a ball.
With a small knife, score the sides of the rice balls and insert the pretzel.
Place a small piece of raspberry in the centre of the rice balls for the nose.
Two tiny drop of mayonnaise and place 1 sesame black seeds for both eyes
Santa belly sushi balls
Cut salmon slices into two and place in the centre of a piece of cling wrap.
Place about two tbsp scoops of rice on to the smoked salmon, then seal it together with the cling wrap and softly squish and shape it into a ball.
wrap it with a nori strp.
Place the lemon cut out buckle over the nori strip.
Put three silver cachous for buttons of Santa's cloths.
*1 see how to cook sushi rice
*2 this can be substituted with white wine vinegar, champagne vinegar, or apple cider vinegar
*3 See how to make Inari sushi
*4 this can be substituted with pomegranate
The each different toppings are not included in the nutritional value.
Calories: 94kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 19mg | Fiber: 0g | Sugar: 0g | Calcium: 4mg | Iron: 0.4mg