/images.kitchenstories.io/wagtailOriginalImages/R2920-final-photo-293.jpg)
California sushi rice balls with salmon and avocado
Ingredients
Utensils
knife, cutting board, cooking spoon, bowl, plate
Nutrition per serving
Step 1/3
- ¼ cucumber
- 1 avocado
- 100 g salmon fillets
- 1 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
- 600 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
- 50 g white sesame seeds
- 50 g black sesame seeds
- 1 scallion
- 2 tbsp mayonnaise
- 2 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!