Recipes / Sesame sushi balls
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Sesame sushi balls
Rice bites with smoked salmon, avocado and cucumber.
Rice cooking time is not included. Weigh the rice after cooking.
Choose your servings, tick off your ingredients and let’s get cooking.
Ingredients
Adjusting the quantities
The slider counts pieces, not people. Use about 50 g cooked rice per piece.
0 of 6 ingredients ticked
Step 1
Weigh the rice after cooking. Use it while still warm for shaping. Thinly slice the smoked salmon and put it in a bowl.
Step 2
Add the mayonnaise, soy sauce, sesame oil and chilli sauce.
Step 3
Mix together.
Step 4
Peel and finely dice the cucumber.
Step 5
Peel and dice the avocado.
Step 6
Allow about 50 g cooked rice per sushi ball. Lay cling film on a board and spread one portion into a circle.
Step 7
Add a spoonful of salmon mixture and a few pieces of cucumber and avocado.
Step 8
Use the film to close the rice around the filling and shape into a ball.
Step 9
Repeat with the remaining rice and filling to make the selected number of sushi balls.
Step 10
Put the sesame seeds in a shallow bowl and roll the balls in them to coat.
Step 11
Serve with a few pieces of avocado on top.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
