Pokemon Ball Sushi ポケモンボール寿司

Method18 steps

1. 1

   Step 1: Rinse and drain the two cups uncooked short-grain rice, then divide into two one-cup portions: one for white sushi rice and one for rice coloured with azuki cooking broth. Prepare the two batches in the following steps.

   Uses 2 cups of white short grain rice · Water as needed for rinsing, cooking white rice and sealing nori

2. 2

   Step 2: Cook one cup of the rinsed rice with plain water according to your rice cooker or rice package directions. While it is hot, gently fold in ¼ cup prepared sushi vinegar in a separate bowl without mashing the grains, then fan and let cool enough to handle.

   Cook the white riceUses One-cup portion of rinsed uncooked rice · Water as needed for rinsing, cooking white rice and sealing nori · ¼ cup prepared sushi vinegar for white rice

3. 3

   Step 3: Pressure-cook ¼ cup azuki beans with two cups water for 15 minutes, following your cooker’s operating instructions and depressurizing fully before opening. Drain the beans and reserve one cup of the coloured cooking broth. Use that broth to cook the second one-cup rice portion according to your rice cooker or rice package directions. While hot, gently fold in the remaining ¼ cup sushi vinegar, then fan and let cool enough to handle.

   Pressure cook beans · 15 minUses Remaining one-cup portion of rinsed uncooked rice · ¼ cup azuki beans · 2 cups water for cooking azuki beans · Remaining ¼ cup sushi vinegar for coloured rice

4. 4

   Step 4: Cut one nori sheet into three equal pieces for the three cheese centres.

   Uses One nori sheet for three cheese centres

5. 5

   Step 5: For each centre, place two cheese sticks end to end on one prepared nori piece and wrap them together into a long cylinder, as shown. Make three wrapped centres and set them aside.

   Uses Three nori pieces for cheese centres · 6 cheese sticks

6. 6

   Step 6: Put one-third of the coloured sushi rice in the bottom half of the sushi mould and make a trench along its middle.

   Uses One-third of prepared azuki-coloured sushi rice

7. 7

   Step 7: Place one prepared nori-wrapped cheese centre into the trench.

   Uses Coloured rice with centre trench · One prepared nori-wrapped cheese centre

8. 8

   Step 8: Cut half a nori sheet into 1 cm-wide strips, keeping enough for all three rolls.

   Uses Half nori sheet for dividing strips

9. 9

   Step 9: Place the 1 cm nori strips on both sides of the cheese.

   Uses Coloured rice around the wrapped cheese centre · Some prepared 1 cm nori strips for the first roll

10. 10

    Step 10: Lay one cooked kanpyo strip on each side over the narrow nori strips.

    Uses Cheese centre with nori strips on both sides · Two cooked kanpyo strips for the first roll

11. 11

    Step 11: Place another prepared narrow nori strip over each kanpyo strip.

    Uses Kanpyo-topped nori strips beside cheese · Prepared narrow nori strips above the kanpyo

    
12. 12

    Step 12: Fill the top half of the mould with one-third of the prepared white sushi rice and shape it into a semicylinder.

    Uses Lower coloured-rice half with centre and dividing line · One-third of prepared white sushi rice

13. 13

    Step 13: Place the mould lid on and press it down firmly.

    Uses Two-colour sushi rice and fillings in mould

14. 14

    Step 14: Take the sushi roll out of the mould and roll onto a nori sheet on a bamboo sushi rolling mat.

    Uses Pressed two-colour sushi roll · One full nori sheet for the first outer wrapper

15. 15

    Step 15: Wrapped the nori sheet around the sushi by rolling the bamboo mat.

    Uses Pressed roll on its outer nori sheet

    
16. 16

    Step 16: Wet the edge of the nori sheet with water so that it will seal the sushi.

    Uses Nori-wrapped first sushi roll · Water as needed for rinsing, cooking white rice and sealing nori

17. 17

    Step 17: Place the nori overlapped side down for a few minutes.

    Uses Sealed first sushi roll

18. 18

    Step 18: Repeat the moulding and wrapping with the remaining rice, two cheese centres, dividing strips, four kanpyo strips and two full outer nori sheets to make three rolls total. With a sharp wet knife, slice each roll into eight pieces, wiping and rewetting the blade between cuts. Serve promptly with optional shiso leaves.

    Uses First finished sushi roll · Remaining two-thirds white sushi rice · Remaining two-thirds azuki-coloured sushi rice · Two remaining nori-wrapped cheese centres · Remaining narrow nori strips · Four remaining cooked kanpyo strips · Two remaining full outer nori sheets · Shiso leaves, optional to serve