Salmon & Ikura Sushi Rice Balls

By Sean Tan  ,

January 16, 2018

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These sushi rice balls are great for parties and they are very easy to make!

  • Yields: 4 sushi rice balls


50 g salmon

2 snow peas

60 g sushi rice

32 g salmon roe


1Slice salmon by cutting at a 45-degree angle diagonally about 5 mm each slice.

2Cut snow peas into small slices.

3Take a small palm-sized amount of sushi rice with wet hands and gently press together to make a ball.

4Gently wrap around the rice ball with 3 slices of salmon.

5Wrap rice ball in a cloth or square cling wrap and twist together to form a firm ball. Unwrap and gently remove the rice ball.

6Using a blow torch, lightly torch the salmon all around for about 10 secs.

7Place salmon roe on top of the rice, garnish with snow peas and serve.

Recipe: Chef Tadao Fujisaki/Allspice Institute