Salmon Sushi Balls

1. 1

   Rinse rice in cold water then drain. Bring to a boil with 3 cups water, stirring occasionally. Reduce heat to very low, cover and simmer for 12 mins. Remove from heat. Let stand, covered, for 10 mins. Spread out in a baking dish.

2. 2

   Combine vinegar, sugar and a pinch of salt and stir until sugar dissolves. Drizzle over rice then toss to coat grains evenly. Divide into 18 portions and cover with a damp tea towel.

3. 3

   Combine sesame seeds on a large plate. Combine salmon, cucumber, mayonnaise and wasabi paste in a small bowl.

4. 4

   Using slightly damp hands, shape each portion of rice into a ball. Make a small indentation in the center of each ball and fill with 1/2 tsp salmon mixture. Shape back into a ball, enclosing filling in center, then roll in sesame seeds. Place on a baking tray and cover with plastic wrap. Chill for 1 hour or until firm. Serve with soy sauce.

* Per serving · 4 servings · Values may vary.