Recipes

Recipe by Kourtney Paranteau

Smoked salmon rice balls

Serves 6-8

Ingredients:

• 2 cups cooked sticky rice, cooled to room temperature
• 2 tablespoons furikake mix, (I used Jacobsen Salt’s because I love the inclusion of PNW dulce seaweed)
• 2 teaspoons toasted sesame oil
• 2 cans Ekone Smoked Salmon
• 2 teaspoons yuzu juice
• 1 tablespoon Kewpie Mayonnaise (or regular mayonnaise)
• 2 teaspoons toasted white sesame seeds
• 2 teaspoons black sesame seeds
• 2 teaspoons wasabi sesame seeds
• 1 jalapeño, thinly sliced (optional)

In a large bowl, thoroughly mix your rice with furikake and sesame oil and set aside. In a small bowl, combine and break up your Ekone Smoked Salmon with yuzu and mayonnaise until all of the salmon is broken up.

In another bowl, simply mix your three varieties of sesame seeds together and set aside.

Take up a quarter-sized portion of rice and spoon a healthy dollop of salmon mixture on top of it. Top the salmon with another quarter-sized portion of rice and squeeze both sides into a ball, adding more rice to the circumference of the ball so that none of the salmon is visible.

Using your bare hands, roll the rice ball in between your palms until it resembles a golf ball. Next, roll the rice ball into your bowl of sesame seeds so that the outside is evenly flecked with seeds. Top with jalapeño slice (if using) and repeat until all of your rice and salmon are used up.