50 g sushi rice
½ cup of water for cooking rice (125ml)
½ oz rice vinegar. (15 ml)
5 g sugar
2 g salt
10 g finely chopped chives
100 g chopped SURIMI for filling
50 g finely chopped SURIMI to cover the rice balls
1 boiled egg (without shell) finely chopped.
60 g cream cheese (2 oz)
2 g garlic powder
Black sesame seeds to decorate
Serve with soy or sweet and sour sauce
1. Put the rice in a container and add water to wash it, then
place the rice in a colander to drain.
2. In a saucepan add the water and the rice.
3. Put the saucepan in the stove, over low heat, let it boil for 15 minutes or until the liquid evaporates.
4. Turn off the heat, keep the saucepan with the lid. Leave the rice to cool.
5. Mix the vinegar, sugar, salt and add to the rice.
6. In a bowl, mix the chives, 100 g SURIMI, garlic powder, chopped egg and cream cheese.
7. Mix to combine the ingredients.
8. Weigh 60 g of the mixture and form a rice ball.
9. Cover the rice ball with the SURIMI.
10. Place sesame seeds to decorate and serve with sauce.
