Sesame sushi balls

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 cup brown sushi rice
  
• 2 tablespoons mirin rice wine sauce
  
• Dressing
  
• 1 tablespoon mirin rice wine sauce
  
• 1 teaspoon tamari soy sauce
  
• 2 teaspoons sweet chilli sauce
  
• 1 tablespoon sesame oil
  
• Salad
  
• 1 bag salad mix
  
• 1 small avocado, diced
  
• 1 large carrot, peeled in ribbons
  
• 1 Lebanese cucumber, peeled in ribbons

• ½ teaspoon wasabi paste
  
• ¼ cup lite mayonnaise
  
• 210g can red salmon, drained
  
• ½ x 5g pack roasted seaweed nori snacks, crushed in small flakes
  
• 2 tablespoons sesame seeds

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Instructions

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1. Cook rice following packet directions. Once cooked, pour first measure of mirin over rice to let the rice absorb it.
2. Meanwhile, to make dressing, in a small jar combine all dressing ingredients. Seal jar and shake well to combine.
3. To make salad, in a large bowl combine all salad ingredients. Toss well.
4. In a medium-sized bowl combine wasabi paste and mayonnaise. Stir well. Add salmon and crushed nori. Add rice once mirin has been absorbed. Stir to combine.
5. Wet hands and roll 1 tablespoon of mixture into a small ball. Roll sushi ball lightly in sesame seeds and set aside. Repeat with remaining mixture, to make 16 balls.
6. Divide salad among serving plates and top with sushi balls (4 per serve). Shake dressing then drizzle over to serve.

Variations

See these articles and recipes for sushi:

How to make sushi

Is sushi a healthy lunch

Shopping for sushi

Teriyaki chicken sushi

Avocado sushi bowl

Sushi and avocado salad with garlic mayo

How to make seared salmon sushi bowls

Nutrition info (per serve)

Calories 462 cal

Kilojoules 1930 kJ

Total fat 21 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: May 2017

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