Simple sushi balls

Ingredients for 2 servings:

• 100 g sushi rice, alternatively rice pudding
• 1 tbsp rice vinegar
• ½ tbsp sugar
• 1 pinch of salt
• 100 g smoked salmon
• 1 spring onion(s)
• 30 g edamame
• e.g. soy sauce
• e.g. Sriracha sauce
• 1 tbsp white sesame seeds
• 1 tbsp sesame, black or cumin seeds

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the rice according to the package instructions. Then let it rest for 10 minutes. Heat the vinegar, sugar, and salt and mix with the rice. Let it cool. Finely dice the salmon and spring onions and mix with the edamame. Season with soy sauce and siracha sauce to taste. Prepare a 15 cm strip of plastic wrap. Using a moist tablespoon, place some rice (the size of a spoon) on the wrap and flatten it. Add some salmon mixture and more rice. Now take the two ends of the wrap, twist them together, and form everything into a ball (the size of a ping-pong ball). Mix the two types of sesame seeds on a plate and roll the top half of the balls in the sesame seeds. Makes about 9 balls.