California sushi rice balls with salmon and avocado

Step 1/3

• ⅛ cucumber
• ½ avocado
• 50 g salmon fillets
• ½ dried seaweed sheet

• knife
• cutting board
• cooking spoon
• bowl

Halve cucumber lengthwise, scrape out core and cut cucumber halves into approx. 1 cm/0.4 in. small cubes. Halve avocado, remove pit, scrape out flesh and cut into approx. 1 cm/0.4 in. cubes. Cut salmon into approx. 1 cm/0.4 in. cubes as well. Finely chop seaweed sheet, like confetti. Mix salmon cubes, cucumber and avocado together with the chopped seaweed in a bowl.

Step 2/3

• 300 g sushi rice (cooked)

With wet hands, take a small handful, approx. the size of an egg, of the cooled rice and form into a ball, then press into the center with your thumb to create a small crater. Pour in a little of the filling, approx. 1 tsp, close the ball tightly and repeat until the rice is used up.

Step 3/3

• 25 g white sesame seeds
• 25 g black sesame seeds
• ½ scallion
• 1 tbsp mayonnaise
• 1 tbsp teriyaki sauce
• wasabi paste (for serving)
• soy sauce (for serving)

• plate

Put the sesame seeds on a flat plate and roll the finished balls around to coat them. Cut the scallion into fine rings. Arrange sushi balls on a plate and garnish with mayonnaise, teriyaki sauce and spring onion rings as desired. Serve with soy sauce and wasabi.

Enjoy your meal!