Smoked Salmon Sushi Rice Balls

Sushi For Dummies

These quick-as-a-wink-to-make, four-ingredient smoked salmon sushi rice balls are 2- or 3-bite sushi. Because these rice balls use smoked salmon, you can serve them to friends who are squeamish about raw fish.

Preparation time: 15 minutes

Yield: 8 sushi rice balls

1 tablespoon capers

2 cups prepared sushi rice

3 ounces sliced, smoked salmon

8 whole capers

8 lemon wedges

Rinse 1 tablespoon capers and mince them.
Gently mix the minced capers into the sushi rice until well combined.
Fill a damp 1/4-cup measuring cup with the rice mixture.

The measuring cup helps shape your rice ball.
Cut the smoked salmon into 8 pieces, each 2 inches square.
Place a piece of smoked salmon on a 10-inch piece of plastic wrap and then cover the salmon with 1/4 cup of the sushi rice mixture.
Pick up the edges of the plastic wrap and twist the rice package into a ball.
Unwrap and place the rice ball, salmon side up, on a plate.
Make 7 more smoked salmon rice balls by following Steps 3 through 7.
Garnish the top of each rice ball with a whole caper.
Serve immediately with lemon wedges.

Per rice ball: Calories 77 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 2mg; Sodium 306mg; Carbohydrate 14g (Dietary fiber 0g); Protein 3g.

About This Article

About the book author:

‍Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.