These sushi rice balls are great for parties and they are very easy to make!
- 50 g salmon
- 2 snow peas
- 60 g sushi rice
- 32 g salmon roe
Slice salmon by cutting at a 45-degree angle diagonally about 5 mm each slice.
Cut snow peas into small slices.
Take a small palm-sized amount of sushi rice with wet hands and gently press together to make a ball.
Gently wrap around the rice ball with 3 slices of salmon.
Wrap rice ball in a cloth or square cling wrap and twist together to form a firm ball. Unwrap and gently remove the rice ball.
Using a blow torch, lightly torch the salmon all around for about 10 secs.
Place salmon roe on top of the rice, garnish with snow peas and serve.
Recipe: Chef Tadao Fujisaki/Allspice Institute