Mini Sushi Balls
First:
Second:Wash rice, drain and let it sit for over 30 minutes. Put washed rice in a rice cooker with konbu kelp and sake. Put the standard amount of water for cooking sushi rice according to the machine’s measure. Start cooking. When rice is cooked, take out the konbu kelp. Spread rice in the handai, sprinkle sweetened vinegar over the rice. Let it sit for 1 minute. Mix rice with a spatula by cutting across it in a fast slashing motion. Add white sesame seeds. Allow it to cool to body temperature.
Dip sea bream fillet into sweetened vinegar and wipe off extra moisture. Slice smoked salmon into the same size as bream. Slice lemon, then cut each slice into fours. Peel lotus root and carve the outer layer into the shape of a petalled flower, then slice. Parboil kaiware-daikon (daikon radish sprouts) and squeeze to thoroughly remove excess water. Cut into twos or threes.
Pour
Divide the sushi rice prepared in step (1) equally into twelve. Lay out a sheet of plastic wrap, place kinome (young sansho pepper tree leaf) with the sea bream slice on top, put sushi rice, then gather up the wrap and twist tightly to form into a small ball. Do the same with the combination of lemon and smoked salmon, as well as the combination of lotus root and kaiware radish. Make 4 mini sushi balls with each of the combination. Arrange them nicely on a plate.
