Chrysanthemum Rice Balls

See also Sushi Express Seaweed Rolls

Ingredients For The Dish:

  • 1 pound [454 g] rice
  • 3 cups [750 mL] water
  • 4 tablespoons [60 mL] sake [Japanese rice wine] or sherry
  • 1/4 teaspon [1 mL] salt
  • 1 1/2 teaspoons [7.5 mL] soy sauce
  • 1/2 pound [227 g] sea bream or turbot
  • Salted boiling water
  • 3 tablespoons [45 mL] sugar
  • Pinch of salt
  • Red food colouring [cochineal]
  • 1 egg
  • 1 1/2 teaspoons [7.5 mL] sugar
  • 1/4 teaspoon [1 mL] salad oil
  • Chrysanthemum leaves


One hour before preparation time, cook rice: wash and mix rice, in a heavy bottom saucepan, with water, 2 tablespoons [30 mL] of sake, 1/4 teaspoon [1 mL] salt and soy sauce.

To cook, bring to boil, lower heat, cover and simmer for 10 to 12 minutes.

Turn off heat and let rest for 15 minutes; transfer to a deep serving bowl.

While rice is cooking, cook sea bream or turbot in boiling salted water; remove skin and bone, wrap in a cloth and rub lightly until the fish flakes.

See also Sundried Tomato Basil Tuna Fish Sushi

Put 3 tablespoons [45 mL] sugar, 2 tablespoons [30 mL] of sake and pinch of salt into a pan.

Add a few drops of cochineal and the fish and cok, stirring briskly to prevent sticking until fish is dry.

Beat the egg, add pinch of salt, remaining sugar and salad oil.

Put into a pan and scramble.

Divide rice into 12 portions and roll into balls.

Wring a cloth tightly out of cold water.

Divide the fish into 12 portions.

Put 1 portion on the cloth and squeeze tightly.

Make and indentation in the center of the ball with the finger, then remove the cloth.

Fill the hole with scrambled egg, press together.

Make other balls in the same way.

Arrange on a plate, garnish with chrysanthemum leaves.

Enjoy delicious recipes with Sushi Express.

See also Tempura Variation