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Salmon and sesame rice balls
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Delicious bite-sized sushi rice balls.
Ingredients:
  • 430g (2 cups) koshihikari Japanese rice (SunRice brand)
  • 500ml (2 cups) cold water
  • 80ml (1/3 cup) sushi seasoning (Mitsukan brand)
  • 6.00 gm sesame seeds
  • 20.00 gm sushi seasoning, extra
  • 2 nori sheets, cut into 1cm-wide strips
  • 1/2 x 210g can pink salmon (Paramount brand), drained, flaked
  • 1/2 tsp wasabi paste
  • 1 green shallot, end trimmed, chopped
  • 42.00 gm light soy sauce
  • 1/4-1/2 tsp wasabi paste, to taste
Instructions:
  • Rinse rice in a sieve under cold running water until water runs clear. Allow it to drain in the sieve for 1 hour.
  • 1. Combine the rice and cold water in a saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and cook undisturbed for 15 minutes. 2. Remove from heat, uncover, place a clean tea towel over the pan, and cover again. Let it sit for 10 minutes before serving.
  • Place rice in a non-aluminum dish and evenly drizzle with sushi seasoning (vinegar). Gently fold the seasoning into the rice using a flat spatula until the grains separate and look glossy. Fan the rice while folding to cool it faster. Cover with a damp tea towel.
  • Combine the salmon, wasabi, and green shallot in a small food processor or use a hand blender to create a smooth paste for the filling.
  • Toast sesame seeds in a small saucepan over medium heat for 1-2 minutes until lightly browned. Then, transfer them to a small bowl to cool.
  • Fill a bowl halfway with cold water and mix in extra sushi seasoning. Wet your hands and a 60ml (1/4-cup) measuring cup in the bowl, shaking off excess water. Use the cup to scoop out a loose portion of rice. Shape the rice into a 1cm thick bowl in your palm, then place a teaspoon of filling in the center. Encase the filling with rice and form a ball. Wrap a nori strip around the middle, moistening the end to seal it. Sprinkle with toasted sesame seeds and place on a tray. Repeat the process with the remaining ingredients.
  • In a small bowl, mix together the soy sauce and wasabi paste to create a flavorful dipping sauce for the rice balls. Serve alongside for a tasty combination.

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