Smoked Salmon Sushi Rice Balls - dummies

Smoked Salmon Sushi Rice Balls

By Judi Strada, Mineko Takane Moreno

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

  1. Rinse 1 tablespoon capers and mince them.

  2. Gently mix the minced capers into the sushi rice until well combined.

  3. Fill a damp 1/4-cup measuring cup with the rice mixture.

    The measuring cup helps shape your rice ball.

  4. Cut the smoked salmon into 8 pieces, each 2 inches square.

  5. 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.

  6. Pick up the edges of the plastic wrap and twist the rice package into a ball.

  7. Unwrap and place the rice ball, salmon side up, on a plate.

  8. Make 7 more smoked salmon rice balls by following Steps 3 through 7.

  9. Garnish the top of each rice ball with a whole caper.

  10. 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.