Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine beef, crackers, and 1 T. of the dressing in a bowl. Heat remaining dressing in a nonstick skillet over medium high heat. | 2. Roll the meat mixture into little meatballs, 1/2" to 3/4" in diameter. | 3. Cook meatballs in skillet for 8 minutes, turning occasionally. | 4. Drain any extra fat off. Add beef stock, and simmer uncovered on low for 5 minutes. | 5. When meatballs are done, put them in a bowl and pour the sauce over them. Refrigerate while you cook and season the rice. | 6. When you are ready to roll, have meatballs, rice, a bowl of salty water to dip your hands in to keep the rice from sticking, and a plate for the finished rice balls in front of you. | 7. Take about 1/4 cup of rice in your hand and shape it into a flat rectangular shape. | 8. Place a meatball on top of the rice, and then wrap the rice around it. | 9. Pat the rice into place, and then gently squeeze the ball together, not compressing the rice, just getting extra air and moisture out so the rice sticks to the meatball. | 10. Repeat about 19 times. This took me a while, but I imagine you can get faster with practice. (I include the time for cooking the sushi rice in the cook time). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
saltine cracker	5		crushed	1463.0	259.175	33.11	30.24
asian dressing	2	tablespoons	divided	-	-	-	-
beef stock	1/4	cup		42.84	4.6683	1.5813	2.0223
minado perfect sushi rice	4	cups	cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.