Sushi Balls

Method

1. 1

   Measure the rice into a sieve. Rinse under running cold water until the water runs clear. Pour the rice into a pot and add enough cold water to cover the rice. Let stand for 20 minutes and drain the water from the pot.

2. 2

   Add the water and bring to a boil without a lid. Simmer the rice covered over low heat for about 10 minutes, until all the water has been absorbed into the rice. Avoid lifting the lid and do not stir the rice during cooking. Remove the pot from the heat and let steam covered for another 20 minutes.

3. 3

   Stir the seasoning sauce into the rice. Cool down as quickly as possible, for example in a cold water bath.

4. 4

   Remove the skin from the salmon and cut it into thin slices with a sharp knife. Slice the cucumber and radish as thinly as possible using a mandoline or a sharp knife. Place the cucumbers and radishes in a bowl and measure in the seasoning sauce. Toast the sesame seeds in a pan.

5. 5

   Cut a 45 cm x 28 cm piece of plastic wrap into four parts. If desired, sprinkle a few sesame seeds on the plastic wrap and place a slice of salmon, cucumber, or radish on top. Add about 1 tablespoon of sushi rice on top. Wrap the plastic wrap into a tight ball. Continue in the same way until all the rice has been used. You can reuse the same pieces of plastic wrap if desired.

6. 6

   Remove the plastic wrap and arrange the sushi balls on a serving platter. Drizzle with teriyaki sauce or chili-sesame mayonnaise if desired. Serve with soy sauce, sushi ginger, and wasabi. Garnish with chives.