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Salmon and avocado rice balls
Salmon and avocado rice balls
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Prep Time:
165 minutes
Cook Time:
15 minutes
Total Time:
180 minutes
Ingredients:
  • 400.00 gm sushi rice, rinsed
  • 50.00 gm sushi seasoning
  • 1/2 small avocado, peeled, stone removed
  • 1/2 small lemon, juiced
  • 1/2 carrot, finely chopped
  • 1/4 Lebanese cucumber, finely chopped
  • 50g sliced smoked salmon, chopped
  • 112.50 gm sesame seeds, toasted
  • soy sauce, to serve
Instructions:
  • In a medium saucepan, combine rice and 2 cups of cold water. Bring to a boil over medium heat, then lower the heat and simmer with the lid on for 15 minutes until the rice is tender. Remove from heat and let it sit, covered, for an additional 10 minutes before serving.
  • Gently mix sushi seasoning into the rice using a fork. Spread the rice on a large tray lined with baking paper and allow it to cool for 1 hour.
  • Combine mashed avocado and lemon juice in a bowl. With damp hands, shape the rice into 16 equal portions. Place them on a large board lined with baking paper and press each portion into a 1cm-thick round using your fingertips.
  • Take a teaspoon of avocado mixture and place it in the middle of each round. Distribute carrot, cucumber, and salmon evenly among the rounds. Wrap the rice mixture around the filling to create a ball. Roll the balls in sesame seeds. Arrange them on a large tray, cover, and refrigerate for 1 hour. Serve with soy sauce.

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