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Sushi Bombs

Name: Sushi Bombs
Prep time: 15 s
Cook time: 35 s
Total time: 50 s
Yield: 15
Ingredients: 1 tablespoon corn oil; 1/2 cup chopped yellow onion; 1 tablespoon chopped Serrano chile; 1/4 cup fresh lemon juice; 1/2 cup orange juice; 2 tablespoons soy sauce; 2 tablespoons MAGGI® Seasoning Sauce; 1 tablespoon granulated sugar; 8 ounces raw beef brisketchopped; 4 ounces grated Manchego cheese; 3 cups cooked sushi rice; 1 1/4 cups all-purpose flour; 2 large eggsbeaten; 2 cups dry plain breadcrumbs; 1 cup corn oil

Official MAGGI®

Sushi Bombs

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Level

Intermediate

Prep

15 min

Cook

35 min

Servings

Ingredients

The Secret Ingredient

Jugo Seasoning Sauce

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1 tablespoon corn oil
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1/2 cup chopped yellow onion
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1 tablespoon chopped Serrano chile
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1/4 cup fresh lemon juice
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1/2 cup orange juice
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2 tablespoons soy sauce
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2 tablespoons MAGGI® Seasoning Sauce
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1 tablespoon granulated sugar
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8 ounces raw beef brisket, chopped
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4 ounces grated Manchego cheese
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3 cups cooked sushi rice
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1 1/4 cups all-purpose flour
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2 large eggs, beaten
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2 cups dry plain breadcrumbs
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1 cup corn oil

Equipment Needed

Pot
Bowl
Sieve
Sauce pan

Make It

Step 1

Heat 1 tablespoon oil in a saucepan; add onion and chile and cook for a few minutes. Add lemon juice, orange juice, soy sauce, MAGGI seasoning sauce and sugar; continue cooking until it reduces slightly. Strain; set aside the onion and let cool.

Step 2

Mix steak, cheese and reserved onion together. Separate rice into 15 equal portions and form into balls; hollow them out and fill with the steak mixture.

Step 3

Coat rice balls with flour; dip in egg and then breadcrumbs. Heat the cup of oil in a skillet and fry rice balls until lightly browned. Place on paper towels to drain. Serve with the spicy soy sauce.