Ingredients:

  • 700 grams white sushi rice
  • 3 ½ tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons salt
  • 26 pieces of assorted seafood: Tuna, sashimi grade, Yellowtail, sashimi grade, Salmon, sashimi grade, Squid, sliced, Sweet shrimp, peeled, Scallops, sliced
  • 1 tablespoon wasabi
  • 1 egg carton

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear. Drain in a sieve for about 20 minutes. Cook rice with slightly less water (approximately 600 ml) in a rice cooker or pot. Transfer cooked rice to a mixing bowl.
  2. In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the warm rice and let it cool to room temperature.
  3. Wet the egg carton with water to prevent sticking. Add more than 1 tablespoon of sushi rice into each egg mold and shake gently to shape.
  4. Remove the rice from the carton, shaping into small oval rice balls.
  5. Top each rice ball with a small dab of wasabi. Gently press the selected seafood onto the rice bites, ensuring they stick firmly.
  6. Transfer the rice bites to a serving plate and serve immediately with soy sauce and pickled ginger.