Description
Sushi Balls are easy to make and offer all the flavours of sushi you love without the fiddly rolling with a bamboo mat.
Ingredients
Scale
- 2 cups sushi rice (cooked and seasoned)
- 100 grams smoked salmon (chopped, approx 1/2 cup)
- 1/2 cup cucumber (deseeded and finely diced)
- 100 grams cream cheese (cubed)
- Sesame seeds
Instructions
- Step: Prepare your sushi rice according to your preferred method.
- Step: Cut the cream cheese into 1cm cubes. Deseed the cucumber by slicing it in half and scraping out the seeds with a spoon, then dice into small pieces. Dice the smoked salmon.
- Step: Once the sushi rice has cooled, add it to a large mixing bowl with the diced cucumber and salmon. Gently mix until the fillings are evenly distributed.
- Step: Take a spoonful of the rice mixture, place a cube of cream cheese in the center, and top with a second spoonful of rice. Shape into a ball with your hands.
- Step: Sprinkle the balls with sesame seeds and chill in the fridge until ready to serve.
Notes
Preparation is key; ensure fillings are finely diced for easier shaping. Use damp hands and utensils to prevent the rice from sticking. Can be served with pickled ginger, soy sauce, and wasabi.
- Prep Time: PT15M
- Cook Time: PT0M
- Category: Snack
- Method: No-cook
- Cuisine: New Zealand
Nutrition
- Serving Size: 1 ball
- Calories: 77 kcal
- Sugar: 0.3 g
- Sodium: 74 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 8 mg