Ingredients

2 cups Uncooked sushi rice

1 tsp Konbu dashi powder (or 5cm Kelp piece)

1/2 cup Rice vinegar

1.5 tbsp Sugar

1 tsp Salt

1 slice Smoked salmon (thinly sliced)

1 Egg (fried flat)

1/4 small Cucumber (thinly sliced)

1 small Radish (thinly sliced)

1 tsp Fish roe (for toppings)

Nori sheets (for Jack-O-Lantern faces)

Mayonnaise (for decorating)

Soy sauce, mayo, and wasabi (optional, for serving)

Instructions

Step 1: Cook the sushi rice according to your rice cooker instructions or in a pot. Add the konbu dashi powder or a 5cm piece of kelp on top of the rice before adding water.

Step 2: While the rice cooks, heat rice vinegar, sugar, and salt over medium heat in a small pot until the sugar dissolves. Set aside to cool.

Step 3: Cut out round nori sheets using a 6.5cm diameter cookie cutter for the Jack-O-Lantern faces.

Step 4: Fry the egg flat in a pan, let it cool, then cut out two 6.5cm rounds using the cookie cutter.

Step 5: Wash and thinly slice the radish and cucumber.

Step 6: Once the rice is cooked, remove the kelp if used, pour the sushi vinegar over the rice, and gently mix to flavor.

Step 7: Place a chosen topping in the center of a piece of cling wrap, then add about 1/3 cup of rice on top.

Step 8: Seal the cling wrap and gently shape it into a ball, ensuring the topping stays centered. Repeat for all sushi balls using various toppings.

Step 9: Remove the cling wrap and arrange the sushi balls on a serving plate.

Step 10: Use chopsticks or tweezers to decorate the Jack-O-Lantern faces with pre-cut nori pieces.

Step 11: Pipe mayonnaise on the egg rounds to draw cat faces.

Step 12: Top radish and cucumber sushi balls with fish roe for extra color and texture.

Step 13: Serve with soy sauce, mayonnaise, and wasabi as desired.

Tips & Variations

For added flavor, try using different toppings like cooked shrimp, avocado slices, or pickled vegetables.

If you don’t have a cookie cutter, gently shape the rice balls by hand with lightly moistened hands.

Use a plastic glove instead of cling wrap if preferred when shaping the sushi balls.

For a vegetarian version, replace fish roe and smoked salmon with avocado, cucumber, or pickled radish slices.

Storage

Store sushi balls covered in the refrigerator for up to 24 hours. To avoid drying out, place them in an airtight container and cover with a damp paper towel. It’s best to consume them fresh, but if needed, allow them to come to room temperature before serving. Avoid freezing as it affects texture.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is preferred because of its sticky texture, which helps hold the balls together. Using regular rice may result in balls that fall apart easily.

How do I keep the sushi rice from drying out?

After cooking, mix the rice with seasoned vinegar while it’s still warm, then cover with a damp cloth or plastic wrap to retain moisture until assembling your sushi balls.