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- 4 cups freshly cooked, piping-hot sushi rice (e.g., a short grain rice)
- 5 ounces ground beef
- 2 cloves garlic, minced
- 2 large sheets of roasted seaweed, torn or cut into 1/4 inch slivers
- For the marinade:
- 1 tablespoon dark soy sauce
- 2 teaspoons sugar
- 2 cloves garlic, minced or grated finely
- 1/2 teaspoon sesame oil
- 2 tablespoons freshly grated and squeezed pear juice
- black pepper, to taste
Mix the ground beef with all of the marinade ingredients. Keep the mixture in the refrigerator for at least one hour, or overnight.
In a shallow skillet, heat one tablespoon of oil; add the ground beef mixture and sauté until it is lightly browned. Remove from the heat and set aside.
When the freshly cooked rice is still very hot but manageable, mix in the ground beef and the bits of seaweed. Take about 1/4 cup of the mixture in the palm of your hand, and shape it into a ball, compressing lightly with your fingers. The balls may be eaten immediately, or at room temperature. Do not refrigerate, as the kernels of rice will harden.