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
- 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.
- 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.
- Arrange the balls on a serving platter and sprinkle with the sesame seeds.
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