Salmon Temari Sushi Balls – a delicious recipe with white rice, stock, Salmon, wrap, Sugar, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Add a little kombu to the rice and cook in the rice cooker until firm.
2
Slice the salmon into thin cuts, the same size as your average piece of sashimi.
3
Combine the ingredients for the sushi vinegar.
4
Remove the kombu from the cooked rice and transfer the cooked rice to a bowl.
5
Stir the rice with cutting motions while pouring in the sushi vinegar.
6
Lay out a piece of saran wrap and rest a piece of salmon on top.
7
Shape a small amount of sushi rice into a ball and lay that on top of the salmon.
8
Wrap the saran wrap around and shape into bite sized balls.
9
Make a small indentation with your finger into the middle of the salmon.
10
Take the sushi ball out of the saran wrap and dab a bit of wasabi to finish.
429
kcal
Calories
7
g
Fat
74
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 350 grams Uncooked white rice, 5 cm Kombu for dashi stock, 175 grams Salmon, 20 cm Plastic wrap, and more.
Yes, Salmon Temari Sushi Balls falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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