Salmon and avocado rice balls

title="Salmon and avocado rice balls"
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• 2:45 Prep


• 0:15 Cook


• Makes 16


• Advanced

Featured in
Nutrition information, Smoked salmon recipes

Ingredients

• 2 cups sushi rice, rinsed


• 5 tablespoons sushi seasoning


• 1/2 small avocado, peeled, stone removed


• 1/2 small lemon, juiced


• 1/2 carrot, finely chopped


• 1/4 Lebanese cucumber, finely chopped


• 50g sliced smoked salmon, chopped


• 3/4 cup sesame seeds, toasted


• soy sauce, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place rice and 2 cups of cold water in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes or until rice is just tender. Remove pan from the heat. Set aside, covered, for 10 minutes.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add sushi seasoning to rice. Using a fork, gently fold through rice. Spread rice mixture over a large tray lined with baking paper. Set aside for 1 hour or until rice has cooled.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Mash avocado and lemon juice together in a bowl. Using damp hands, divide rice into 16 equal portions. Place on a large board lined with baking paper. Using fingertips, press each rice portion into a 1cm-thick round.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Spoon 1 teaspoon of avocado mixture in the centre of each round. Divide carrot, cucumber and salmon between rounds. Fold rice mixture around filling to form a ball. Roll balls in sesame seeds. Place on a large tray. Cover and refrigerate for 1 hour. Serve with soy sauce.
  
  
  

• Low fat


• Low kilojoule


• Low sugar


• Lower gi

Nutrition

• 772 kj

  Energy




• 6g

  Fat Total




• 1g

  Saturated Fat




• 2g

  Fibre




• 4g

  Protein




• 2mg

  Cholesterol




• 614.76mg

  Sodium




• 7g

  Carbs (sugar)




• 28g

  Carbs (total)

All nutrition values are per serve

Notes

For an extra flavour 'kick', you could spread the rice rounds with a little wasabi paste and top the salmon with a slice of pickled ginger before rolling into a ball. Pickled ginger, or gari, traditionally is used to refresh the palate between pieces of sushi. It's made by marinating finely-sliced ginger in rice vinegar, water and sugar. You can find it in the Asian section of your supermarket.

• Author: Alison Roberts


• Image credit: Ben Dearnley


• Publication: Super Food Ideas

Source: taste.com.au