Smoked Salmon Sushi Balls

5 from 1 vote

Smoked Salmon Sushi Balls - Made with smoked salmon, avocado, cucumber & spicy mayo wrapped in sticky rice & coated in furikake seasoning.

Prep Time15

Cook Time15

Course: Lunch

Cuisine: Chinese

Servings: balls

Calories: 415kcal

2 cups sushi rice cooked, i like to cook sushi rice in the instant pot 1 cup of rice with 1 cup of water for 10 minutes (quick release the pressure)
4 oz smoked salmon cut into bite size pieces
¼ cup english cucumber chopped
¼ cup avocado smashed
1 tablespoon mayo
½ teaspoon sriracha or more to taste
furikake seasoning

In a mixing bowl combine salmon with mayo and sriracha sauce, mix.
Onto a plastic wrap add ¼ or ½ cup of cooked sushi rice (depends on the sushi ball size you want to make), spread it with a wet spoon and press it down. Into the center add salmon, avocado and cucumber mixture.
Carefully fold the rice into a ball by picking the edges of the plastic wrap and forming a tight ball. Remove the plastic wrap. Roll each ball in furikake seasoning. Serve with soy sauce and spicy may.
Serve with soy sauce and spicy may.

If you're feeding a large group, consider making double the amount of rice. You can even adjust the recipe to make as much or as little as you need.
Don't be afraid to get creative with your fillings. You can try using smoked salmon, avocado, cucumber, or any combination of your favorite ingredients. You can also swap the salmon with shrimp or tuna to mix things up!
Finally, for perfectly portioned rice balls, try using a medium or large ice cream scoop. This will help ensure that each rice ball is the same size and shape.

I hope these tips help you make the most delicious rice balls ever!