Description
Halloween-inspired sushi rice skulls with stitched red details and mini “brains” for a chilling platter.
Ingredients
Scale
- 2 cups Sushi rice (cooked, sticky)
- Nori (seaweed for details)
- Red food coloring or beet juice
- Soy sauce
- 1/2 cup Cream cheese or tuna (for filling)
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- Pickled ginger (optional garnish)
Instructions
- Prepare sushi rice with vinegar, sugar, and salt, then let it cool slightly.
- Shape rice into firm balls, adding a small filling (cream cheese, tuna, or avocado).
- Cut nori into small shapes for eyes and mouth, pressing them onto rice balls.
- Use a toothpick dipped in beet juice or food coloring to draw red stitches and blood details.
- Mold extra rice or marzipan into small “brains” with red lines for gore.
- Arrange skulls and brains on a dark platter, drizzle lightly with soy sauce or beet juice.
- Chill for 20 minutes before serving to set the shapes.
Notes
- Chill time is essential for setting the shapes.
- Feel free to customize the filling based on dietary preferences.
- Use a dark platter for a more dramatic presentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice ball
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg