Sushi Balls With Twice the Sashimi

• 1 pack Fresh sashimi grade tuna
• 1 pack Salmon
• 1 pack Ika somen - raw squid sliced to imitate noodles
• 700 grams Plain cooked rice
• 1 Sushi vinegar
• 1/4 Cucumber
• 1 Shiso leaves

1. Wash and drain the shiso leaves and cucumber.
2. Cut the cucumber into thin slices with a slicer.
3. Slice the sashimi into 2 thin layers.
4. This is how we get twice the sashimi.
5. Prepare the sushi rice.
6. Rest a piece of sashimi on top of a sheet of cling film, then either a shiso leaf or a piece of cucumber on top of that, then finally cover with some sushi rice.
7. Roll into a tight ball and it's done.
8. Inarizushi Version: Cut an inarizushi wrapper in half and pack with sushi rice.
9. Make it so the the bottom of the wrapper becomes a triangle shape.
10. And the mini inarizushi are ready!

pack, pack salmon, pack ika somen, rice, vinegar, cucumber, leaves

Taken from cookpad.com/us/recipes/155593-sushi-balls-with-twice-the-sashimi (may not work)