Smoked Salmon Sushi Rice Balls
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.