Sushi Balls Stuffed with Avocado, Cucumber & Spicy Salmon by @shonda1020

20 min
Medium

1 serving

🐟

230 g

Smoked Salmon

🥚

30 ml

Kewpie Mayo

🌶️

30 ml

Sriracha

🍚

320 g

Sushi Rice

🥒

75 g

Cucumber

🥑

150 g

Avocado

🍙

15 g

Furikake Seasoning

⚪

18 g

Sesame Seeds

🌶️

14 g

Jalapeño

🥢

60 ml

Soy Sauce

Preparation Steps

  1. Step 1/15

    Finely chop the smoked salmon into small pieces.

    smoked salmon
    🔪cutting board
    🔪knife

  2. Step 2/15

    Combine the chopped smoked salmon with 2 tbsp Kewpie mayonnaise in a mixing bowl.

    smoked salmon
    Kewpie mayonnaise
    🥣mixing bowl
    🥄spoon

  3. Step 3/15

    Stir 2 tbsp sriracha into the salmon mixture until evenly coated.

    sriracha
    🥣mixing bowl
    🥄spoon

  4. Step 4/15

    Dice the cucumber and avocado into small bite-sized pieces.

    cucumber
    avocado
    🔪cutting board
    🔪knife

  5. Step 5/15

    Spread one piece of plastic wrap flat on the work surface.

    🧻plastic wrap

  6. Step 6/15

    Place about 1/2 cup cooked sushi rice in the center of the plastic wrap and press it into a flat round layer.

    cooked sushi rice
    🧻plastic wrap
    🥄spoon

  7. Step 7/15

    Place one-quarter of the spicy salmon mixture in the center of the rice.

    smoked salmon
    Kewpie mayonnaise
    sriracha
    🥄spoon
    🧻plastic wrap

  8. Step 8/15

    Add one-quarter of the cucumber, avocado, and furikake seasoning over the salmon filling.

    cucumber
    avocado
    furikake seasoning
    🥄spoon
    🧻plastic wrap

  9. Step 9/15

    Lift the plastic-wrap edges around the filling and gather them together to enclose the rice.

    🧻plastic wrap

  10. Step 10/15

    Twist the top of the plastic wrap and gently shape the rice into a compact ball.

    🧻plastic wrap

  11. Step 11/15

    Combine sesame seeds with the remaining furikake seasoning on a shallow plate.

    sesame seeds
    furikake seasoning
    🍽️shallow plate
    🥄spoon

  12. Step 12/15

    Unwrap the sushi ball and roll it in the sesame-furikake mixture until coated.

    sesame seeds
    furikake seasoning
    🍽️shallow plate

  13. Step 13/15

    Repeat the shaping and coating process to make three more sushi balls.

    cooked sushi rice
    smoked salmon
    cucumber
    avocado
    🧻plastic wrap
    🥄spoon
    🍽️shallow plate

  14. Step 14/15

    Drizzle the sushi balls with additional Kewpie mayonnaise and sriracha, if desired.

    Kewpie mayonnaise
    sriracha
    🥄spoon

  15. Step 15/15

    Top with sliced jalapeño, if desired, and serve with soy sauce for dipping.

    jalapeño
    soy sauce
    🔪knife
    🔪cutting board

Composition

Ingredients

Types

Fish, Condiment, Spices, Vegetables, Fruit, Seasoning, Seaweed, Seeds, Soy

Ingredients

Smoked salmon, Kewpie mayo, Sriracha, Sushi rice, Cucumber, Avocado, Furikake seasoning, Sesame seeds, Jalapeño, Soy sauce

Allergens

Fish, Sesame, Soy, Wheat

Dietetics

Dietary regimen

Pescatarian, Gluten-free

Calories

430 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 51g, Fat: 18g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 1180mg, Potassium: 510mg, Iron: 2.1mg, Calcium: 90mg

Vitamins

Vitamin D: 8mcg, Vitamin B12: 3.4mcg, Vitamin C: 12mg, Vitamin E: 2.2mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, cutting board, knife, spoon, spatula, plastic wrap, shallow plate

Appliances

to inform

Type

Type

Type Of Dish

Appetizer, Snack, Main Course

Occasions

Holiday, Party, Lunch, Dinner, Game Day

Origin

Source

Platform

instagram

Original Creator

@shonda1020

Origin

Cuisine

Japanese-inspired, Fusion

Geographic

Japan, Asia

Various

Aspect

Texture

Creamy, Tender, Crunchy, Sticky, Soft

Flavors

Smoky, Spicy, Umami, Savory, Creamy, Fresh, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Serve promptly because of mayonnaise and smoked fish), fridge : 24 hours (Store in an airtight container,Keep at or below 4°C / 40°F,Consume as soon as possible for best rice texture), freezer : 0 min (Not recommended because avocado, cucumber, mayonnaise, and cooked rice lose texture)