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🍽️ Salmon Rice Balls

212 kcal · 30 min · 4 servings

Salmon Rice Balls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cook the sushi rice according to the instructions on the package.
  2. 2. Let the rice cool down completely.
  3. 3. Cut the smoked salmon into 20 strips, each about 3 centimeters wide.
  4. 4. Divide the cooled rice into 20 equal portions.
  5. 5. Wet your hands with water to prevent sticking.
  6. 6. Shape each rice portion into a loose ball.
  7. 7. Place a piece of cling film (approx. 15 x 15 cm) flat on your work surface.
  8. 8. Place one salmon strip in the center of the film.
  9. 9. Spread a thin layer of wasabi onto the salmon.
  10. 10. Place a rice ball on top of the salmon.
  11. 11. Lift the four corners of the film over the rice.
  12. 12. Twist the film together at the top to shape the ball.
  13. 13. Press the ball firmly so it holds its shape.
  14. 14. Carefully unwrap the finished ball from the film.
  15. 15. Place the ball on a large, flat plate.
  16. 16. Place the plate in the refrigerator to chill the balls.
  17. 17. Repeat the steps for all remaining balls.
  18. 18. Serve the cold balls with soy sauce and pickled sushi ginger.

Nutrition per serving