You know when you get a craving for something you have no idea how to make? I have that all the time. (Hey, every chef has a speciality.) Well, sushi is that thing I crave at least once a week, but it’s one of those niche skills I’ve never mastered. Enter the rolled-up rice ball laced with smoked salmon. I know a good sushi from an impostor, but if I’m honest, these morsels tick all my sushi craving boxes, leaving me to enjoy real sushi for a night on the town… made by the experts.
JASMINE RICE AND SALMON RICE BALLS
TIME: 1 hour | MAKES: about 38
for the jasmine rice and salmon balls
375 ml Spekko Royal Umbrella Jasmine Long Grain White Rice
200 g smoked salmon, finely chopped
45 ml soy sauce
40 ml rice wine vinegar
15 ml finely chopped pickled ginger
6 finely chopped spring onions
5 ml wasabi
juice of lime
finely grated zest of 1 lime
125 g white sesame seeds, toasted
125 g black sesame seeds, toasted
for the dipping sauce
125 ml soy sauce
3 spring onions, finely chopped
60 ml honey
juice of 1 lime
finely grated zest of 1 lime
5 ml finely grated fresh ginger
2 garlic cloves, finely chopped
2 red chili’s, finely chopped
20 ml rice wine vinegar
for the jasmine rice and salmon balls
Cook the rice according to the instructions on the back of the packet. Let the rice cool to room temperature. Add the salmon, soy sauce, rice wine vinegar, ginger, spring onions, wasabi, lime juice and zest. Mix well and form bite size balls. Mix the white and black sesame seeds. Roll the salmon balls in the sesame seeds and keep in fridge till needed.
for the dipping sauce
Mix all the ingredients together and serve with the rice balls.
