Salmon and avocado rice balls

 

Ingredients

• 2 cups sushi rice, rinsed
• 5 tablespoons sushi seasoning (we used Mitsukan brand)
• 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 

Energy 772kJ	Fat saturated 1.00g
Fat Total 6.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 28.00g	Dietary Fibre 2.00g
Protein 4.00g	Cholesterol 2.00mg
Sodium 614.76mg

All nutrition values are per serve.

Method

1. 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.
2. 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.
3. 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.
4. 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.

Note
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.

Source: http://www.taste.com.au/recipes/17590/salmon+and+avocado+rice+balls