Rice Balls |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | 50 minutes | 2 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 teaspoons black sesame seeds | 1-2/3 oz smoked salmon, chopped | 2 tablespoons finely chopped pickled ginger |
| 2 green onions, peeled, finely chopped | 4 cups cooked short-grain white rice, still warm | |
| 1 | Dry roast the sesame seeds in a frying pan over low heat, constantly shaking the pan, for 1-2 minutes, or until seeds begin to pop. |
| 2 | Combine the salmon, ginger and green onions in a small bowl. Using wet hands, form 1/3 cup rice into a ball; push 2 teaspoonfuls of the salmon mixture into center of rice and reform a ball around it. Repeat with the remaining rice and salmon; keep hands wet to prevent rice from becoming sticky. |
| 3 | Arange the balls on a serving platter and sprinkle with the sesame seeds. |