Ballet Sushi Ballerina Tutus

1. 1

   ["Divide the sushi rice into 4 portions of 35 g and 4 portions of 5 g.", "Cut the cheese into a 6 cm diameter circle.", "With the remaining cheese, cut into a rectangle and make a ""V"" shaped slit in the middle.", "Wrap the mold for the skirt with plastic wrap.", "This time I used a gyoza dumpling skin mold that I bought at the 100 yen store.", "The diameter is about 5.5 cm, height is about 2 cm.", "To make the dress Pack 35 g of sushi rice into the mold, and remove from the mold.", "Place the rice taken out of the mold onto a microwave safe plate.", "Place the circle shaped cheese on top and microwave for a few seconds until the cheese has softened.", "With a bamboo skewer, outline the skirt frills.", "To make the body Shape the 5 g of sushi rice into a small, flattened barrel.", "Wrap around the sushi rice with the cheese cut into rectangles.", "Place the body shaped sushi from Step 7 on top of the skirt shaped sushi from Step 6, and the ballerina shaped sushi is done."]

* Per serving · 4 servings · Values may vary.

No additional tips available.