Rice Balls

Rice Balls


2 tsp. black sesame seeds

50 g salmon, chopped

2 tbsp. finely chopped pickled ginger

2 spring onions peeled, finely chopped

4 cups cooked short-grain white rice, still warm


  1. Dry roast the sesame seeds in a frying pan over low heat, constantly shaking the pan, for 1-2 minutes, or until seeds begin to pop.
  2. Combine the salmon, ginger and spring onion in a small bowl. Using wet hands, form 1/3 cup rice into a ball; push 2 tsp. of the salmon mixture into centre of rice and reform a ball around it. Repeat with the remaining rice and salmon; keep hands wet to prevent rice from becoming sticky.
  3. Arrange the balls on a serving platter and sprinkle with the sesame seeds.

Serve 4-6

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