NZ Woman's Weekly

Smoked salmon sushi balls

Serves 6 (as an entrée)

1²/³ cups sushi rice
2½ cups cold water
¼ cup rice vinegar
¼ tsp salt
2 tbsp sugar
½ cup Japanese pickled ginger
200g sliced smoked salmon (you will need 12 slices)
1 cup baby salad greens
Wasabi paste, to serve
Light soy sauce, to serve

1. Rinse rice under cold running water, drain and place in a saucepan with the measured water. Bring to the boil, then cover, turn down the heat and simmer for 12 minutes. Remove from the heat and leave in the covered pot to steam for 10 minutes.

2. In a small bowl, combine rice vinegar, salt and sugar, and stir until sugar dissolves. Sprinkle this mixture over the rice and stir in with a wooden spoon. Spread rice over a plastic tray and leave to cool.

3. Divide cold rice into 12 equal portions. Roll each portion of rice around a piece of pickled ginger, to form a ball. Fold another piece of ginger around each rice ball and cover this with a slice of smoked salmon. Cover and refrigerate until ready to serve.

4. To serve, bring to room temperature, top sushi balls with salad greens and serve with wasabi and soy on the side to dip.

Tip: Sushi rice is a short-grain, Japanese-style rice that is required for making authentic sushi, rice balls and other Japanese dishes. Look for sushi rice in supermarkets and Asian specialty stores.

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