Japanese sushi balls with kale and avocado salad

1 Microwave rice following packet directions. Remove pouch from microwave, open and pour rice vinegar over rice. Leave rice to absorb vinegar.

2 Combine wasabi and mayonnaise in a medium-sized bowl. Stir well. Add salmon and crushed nori with vinegar rice. Stir to combine.

3 Wet hands and roll each tablespoon of mixture into about 16 small balls. Roll sushi balls lightly in sesame seeds. Set aside.

4 To make salad, combine ingredients in a large salad bowl. Toss well.

5 To make dressing, combine ingredients in a small jar. Seal jar and shake to combine well.

6 Divide kale and avocado salad among serving plates and top with reserved sushi balls. Drizzle with dressing and serve.