Hello friends,
Today, I have an easy gourmet recipe for you that I’m sure you will love! This idea has been on my mind for quite some time, and I finally took the plunge…
Here are my sushi balls!
Is it really a question of time?
Yes, when I say that « I finally took the time, » it’s a bit of an exaggeration… Let me explain…
This is a really quick recipe to make, and I honestly wonder why I waited so long! The only step that takes a little time is cooking the rice. You’ll also need to let the salmon-based preparation rest, which you can do while the rice is cooking.
You see, it’s not a big constraint!
My advice regarding the salmon in your sushi balls
You will need fresh salmon. The question is: raw or frozen? And the answer is definitely: frozen! Then thawed…
It is highly recommended to freeze salmon before consuming it raw for food safety reasons. Salmon, like other fish, can carry parasites, particularly anisakis, a worm that can cause digestive issues or allergic reactions if ingested alive.
Freezing eliminates these risks: in Europe, regulations mandate that fish intended to be eaten raw be frozen at -20 °C (-4 °F) for at least 24 hours to kill parasites.
Thus, freezing the salmon before preparing it as sashimi, tartare, or carpaccio ensures safe consumption while preserving its flavor and texture.
Which rice to choose?
To make successful sushi, the choice of rice is crucial; it needs to be both sticky for cohesion and tender in your mouth. Therefore, you should opt for short or medium grain rice that is rich in starch, specifically suited for this preparation: « sushi rice. »
The most recommended varieties are Japonica, a short-grain Japanese rice that achieves the desired sticky texture, Koshihikari, a premium variety renowned for its shine, delicate fragrance, and perfect texture, or Sushi Rice (a term found on some packages sold in Europe, which generally refers to Japonica rice imported or grown outside of Japan).
Avoid long rice varieties such as basmati or Thai rice, which are too dry and not sticky enough.
To enhance your sushi rice, it should be seasoned after cooking with a mixture of rice vinegar, sugar, and salt, which gives it that slightly tangy flavor and characteristic sheen. I will provide all the details in the recipe below.
How to season your sushi balls
For the dipping sauce, I decided to make a mix of sweet and savory soy sauce, with a 50-50 ratio of salty to sweet. I really enjoyed the result. To enhance it even more, you can add wasabi.
You can sprinkle grilled onion or garlic, or even marinated raw ginger, depending on your preferences.
It’s similar to my makis and California rolls.
Sushi balls, a versatile recipe
Of course, you can create variations of this recipe using tuna, cod, or shrimp.
You can also make a mix of avocado and mango for a « salmon tartare with avocado and mango« . Be creative, and I’d love for you to share your favorite version in the comments of this article. I, too, need inspiration from time to time… 😉
The necessary utensils
A saucepan for cooking rice,
A cutting board,
A sharp knife,
Two small bowls,
A round cutter for making your smoked salmon disks,
And silicone molds with half-sphere cavities.
If you don’t have them, you can use two egg cartons (one dozen each), cover them with plastic wrap, and the cavities that hold the eggs will work as molds.
Other ideas just for you
If you enjoy exploring new flavors, I highly recommend trying other extraordinary recipes. For instance, my Penne with Crab and Pink Lady Apples is a true explosion of flavors, combining the sweetness of apples with the delicate taste of crab. These dishes are perfect for impressing your guests or simply treating yourself to a romantic dinner for two.
Don’t forget that cooking is, above all, an adventure—a playground where you can unleash your creativity. So feel free to experiment and adapt the recipes according to your desires and the ingredients you have on hand.
I hope these sushi balls will inspire you and that you will enjoy preparing them as much as savoring them. Don’t hesitate to share your creations and variations in the comments; I can’t wait to see what you come up with! See you very soon for new culinary adventures.
There you go; I think I’ve shared everything. Ready? Let’s go to Japan!The recipe, Chef!
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