EatSmarter exclusive recipe

Sushi Balls

with Smoked Salmon
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Sushi Balls

Sushi Balls - Japanese-inspired dish makes a big impression but takes little effort

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
212
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie212 kcal(10 %)
Protein11 g(11 %)
Fat4 g(3 %)
Carbohydrates33 g(22 %)
Sugar added2 g(8 %)
Roughage1.5 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D6.7 μg(34 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.3 mg(21 %)
Folate29 μg(10 %)
Pantothenic acid0.6 mg(10 %)
Biotin6 μg(13 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C1.7 mg(2 %)
Potassium276 mg(7 %)
Calcium22 mg(2 %)
Magnesium48 mg(16 %)
Iron1.2 mg(8 %)
Iodine16 μg(8 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.8 g
Uric acid116 mg
Cholesterol14 mg
Development of this recipe:

Ingredients

for
4
Ingredients
5 ounces
5 ounces
Smoked salmon (thinly sliced)
2 teaspoons
¼ cup
1 ounce
Pickled ginger (from a jar)
Preparation

Kitchen utensils

1 Tablespoon, 1 Teaspoon, 1 Large knife, 1 Small knife, 1 Cutting board, 2 Small bowls, 1 Plastic wrap, 1 large Plate

Preparation steps

1.
Sushi Balls preparation step 1

Cook sushi rice according to package directions and let cool.

2.
Sushi Balls preparation step 2

Cut smoked salmon into 20 strip, about 3 cm (approximately 1 inch) wide.

3.
Sushi Balls preparation step 3

Divide rice into 20 portions and shape with moistened hands into rough balls.

4.
Sushi Balls preparation step 4

Place 1 piece of plastic wrap (about 15 x 15 cm) (approximately 6 x 6 inches) on the work surface. Place 1 piece of salmon in the middle of the plastic wrap, spread with a thin layer of wasabi paste and top with 1 rice ball.

5.
Sushi Balls preparation step 5

Gather edge of plastic wrap, twist over the rice and press firmly to help ball hold its shape.

6.
Sushi Balls preparation step 6

Place on a large plate. Repeat to shape and wrap remaining rice balls with salmon and wasabi paste. Refrigerate until ready to serve, with soy sauce, pickled ginger and remaining wasabi.