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Easy smoked salmon rice balls

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Craving sushi? Try our fuss-free smoked salmon rice balls (RECIPE BELOW) for a delicious shortcut to this family favourite. Follow our easy guide and mix it up with your toppings.
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Smoked salmon rice balls
Makes about 12 Prep 15 mins (+ cooling time) Cooking 15 mins
1 cup (200g) sushi rice
¼ cup (60ml) sushi seasoning
1 tsp caster sugar
60g smoked salmon, finely chopped
2 tbs sesame seeds, toasted
1. Cook the rice following packet directions. Transfer to a heatproof bowl. Stir in the sushi seasoning and sugar. Set aside to cool completely.
2. Stir the smoked salmon into the rice mixture in the bowl. Use wet hands to shape 2-tbs portions of the rice mixture into balls. Place on a plate.
3. Place the sesame seeds in a shallow bowl. Add 1 rice ball and roll to coat. Return to the plate. Repeat to coat remaining rice balls. Serve immediately or cover and store in the fridge for up to 6 hours.
3 ways to twist it
Toasted sesame seeds add a nutty flavour to the rice balls, but for a colourful finish alternate coating in chia seeds, chopped dill or blanched choy sum leaves.
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Category
Food
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