Ingredients
For the sushi rice:
2 cups of sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
For the filling:
200g fresh salmon fillet - diced
1 avocado - diced
Fresh coriander leaves from 2 sprigs
juice of 1 lime
2 tablespoons soy sauce
2 tablespoons olive oil
Nori seaweed sheets, cut into thin strips (optional for garnishing)
Nori seaweed sheets (optional to wrap the balls)
sesame seeds (optional for garnish)
soy sauce for serving
Plastic wrap and a small cereal bowl for shaping
Instructions
Cooking sushi rice :
Rinse the sushi rice thoroughly under running water until the water runs clear.
Place the rice in a saucepan with 2 1/2 cups of water and bring to a boil. Reduce heat and simmer, covered, until rice is tender and cooked, about 15-20 minutes.
In a small bowl, combine the rice vinegar, sugar and salt and pour over the cooked rice. Stir gently to season the rice, then let cool.
Prepare salmon :
Heat the oil in a pan over medium heat and fry the salmon with lime juice, coriander leaves and soy sauce until done and set aside.
Form and fill balls :
Place plastic wrap in the bowl.
Sprinkle in 1/2 teaspoon of sesame seeds and lightly press a tablespoon of sushi rice into the bowl.
Place a small spoonful of fried salmon and avocado in the center of the rice.
Carefully place 1/2 tablespoon of rice on top of the filling and press down. Remove the plastic wrap from the bowl and form a ball with the plastic wrap, twisting the plastic slightly.
Remove the ball from the foil and garnish with sesame seeds or nori seaweed strips.
To take them with you, you can wrap the balls in a nori sheet. You can also fry the balls lightly and then serve them with soy sauce.
These stuffed sushi rice balls with salmon, avocado, cilantro and lime are a delicious and refreshing twist on sushi and are perfect as a starter or light lunch.
Bon appetit!
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