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Sushi (Rice Balls)
The Japanese equivalent to a sandwich, rice balls can be barrel-shaped, triangular or round, plain or toasted, and filled with anything you care to name. They are a good way to use up leftover cooked rice, as finger food and ideal for packed lunches.
Ingredients:
6-10 cups cooked rice made from 3 cups of uncooked rice
3-4 umeboshi or substitute fillings
(Salt broiled and flaked salmon, shoyu-steeped bonito flakes, canned tuna, red caviar, etc.)
4 sheets nori, 2"x 5" (5cm x 12cm)
Salt to taste
Vegetable oil is needed
Shoyu to taste
Procedure:
- Stone the umeboshi and tear the flesh into 12 pieces of about ½ inch (1.5cm)
- Place a small handful of rice for one rice-ball (or any small round ball).
- Use slightly more for a barrel-shaped rice ball than for a round or triangular ones.
- Make a small well in the center of the rice and place a piece of umeboshi inside.
- Shake the bowl gently to form the rice into a rough ball.
- Repeat for each of the 3 kinds of rice balls.
- Wet your hands and sprinkle with a little salt before shaping to prevent the rice from sticking too much.
- To make rice barrels, cup one hand to hold the rice. Cupping your other hand, press both ends of the barrel while turning and rolling it into shape. Gradually increase the pressure.
- Wrap a piece of nori around each barrel.
- Make round rice balls by placing the rice in one hand and rolling it into a ball with your other hand.
- Make triangular rice balls by using one cupped hand to form the base of the triangle. Bending your other hand at the knuckles, press the rice to form the other two sides of the triangle. Turn and repeat until it forms a regular triangle.
- Heat a frying pan and wipe the surface with a little oil.
- Lay the rice balls in the pan and cook until browned.
- Remove from heat and brush with shoyu.
- Return to heat the outside.
- Repeat 2 or 3 times for each side.
 
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