Salmon Temari Sushi Balls

Name: Salmon Temari Sushi Balls
Yield: 2 servings
Cuisine: American
Ingredients: 350 grams Uncooked white rice; 5 cm Kombu for dashi stock; 175 grams Salmon; 20 cm Plastic wrap; 1 tbsp Sugar; 1 tsp Salt; 2 tbsp Vinegar

cookpad.japan @cookpad_jp

I often make simple nigiri sushi. This time I had some leftover salmon, so I made some with it.

Use a small portion of sushi rice, so that they're easier to eat.
You can use other types of fish for the topping instead, but I think that salmon looks the nicest.
Don't forget to make a little hollow and fill it with a dab of wasabi, this will make the sushi look even more attractive. Recipe by Shurutui

I often make simple nigiri sushi. This time I had some leftover salmon, so I made some with it.

cookpad.japan @cookpad_jp

I often make simple nigiri sushi. This time I had some leftover salmon, so I made some with it.

Saved

Ingredients

2 servings

350 gramsUncooked white rice
5cm Kombu for dashi stock
175 gramsSalmon
20cm Plastic wrap
Sushi Vinegar
1 tbspSugar
1 tspSalt
2 tbspVinegar

Saved

Steps

1

Add a little kombu to the rice and cook in the rice cooker until firm. Slice the salmon into thin cuts, the same size as your average piece of sashimi.
2

Combine the ingredients for the sushi vinegar. Remove the kombu from the cooked rice and transfer the cooked rice to a bowl. Stir the rice with cutting motions while pouring in the sushi vinegar.
3

Lay out a piece of saran wrap and rest a piece of salmon on top. Shape a small amount of sushi rice into a ball and lay that on top of the salmon. Wrap the saran wrap around and shape into bite sized balls.
4

Make a small indentation with your finger into the middle of the salmon. Take the sushi ball out of the saran wrap and dab a bit of wasabi to finish.