Jasmine Rice and Salmon Balls


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.


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.