Name: California sushi rice balls with salmon and avocado
Prep time: 30 min
Total time: 30 min
Cuisine: korean
Ingredients: 2.5 cups sushi rice (cooked); 3.5 oz salmon fillets; 1 avocado; 0.25 cucumber; 1 dried seaweed sheet; 2 tbsp mayonnaise; 2 tbsp teriyaki sauce; 3 tbsp white sesame seeds; 3 tbsp black sesame seeds; 1 scallion; wasabi paste (for serving); soy sauce (for serving)

California sushi rice balls with salmon and avocado

Based on 7 ratings

In app

"Rice balls are a very common and delicious snack that originates in both Korea and Japan. Traditionally, these rice balls are known as Jumeokbap in Korea (which literally translates to fistball of rice) and Onigiri in Japan. With just a few simple ingredients and a little creativity, you can create a variety of delicious and visually stunning sushi balls. The bite-sized portions make them ideal for parties, picnics, or simply a quick and satisfying snack. The best part about the sushi balls is the endless possibilities for customization. You can stuff them with your favorite fillings, from fresh salmon to Surimi, and even add your own unique flavors with sauces and spices. Be creative and get cooking! Note: If you're using salmon, make sure it's fresh and sushi-grade."

Step 1/ 3

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.

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

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.

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.