Over the years we’ve done countless Sushi Workshop classes both at Tanpopo Noodle Shop and cooking stores and coops around town. This recipe has always been a mainstay of those classes, and for good reason. Once plated, they look amazing and are deceptively simple to make.
They are also great finger or party food. Something you can make ahead time and bring along to your next social gathering. I assure you, they will disappear in a hurry!
Be sure to use high quality smoked salmon, and don’t wrap them too tightly. Enjoy! If you make them, please share your photos on our Facebook Page.
Smoked Salmon Mari Sushi
These adorable and delightful sushi balls will make everyone happy. First, the sushi rice is formed into a ball-shape and topped with smoked salmon and lemon. Best part? You do not need to be a professional sushi chef to get the best result! They great to serve at parties and can be made ahead of time.
Servings 17 sushi balls
Calories 47kcal
Cost $12.00
Equipment
- Hangiri (if you have)
- cheese-cloth or plastic wrap
Ingredients
- 1 cup uncooked sushi rice
- 15-20 small slices cold-smoked salmon 1/2 inch by 1/2 inch
- 1/4 cup sushi vinegar
- 1 lemon
sushi vinegar
- 1/4 cup rice vinegar
- 1 tablespoon white sugar
- 1 pinch salt
Instructions
Sushi vinegar
- Heat vinegar, sugar, and salt in a small pot over low heat. Heat until sugar and salt are dissolved. Set it aside to cool. This will keep in the refrigerator for several months.
Sushi Rice
- Wash the rice in a bowl with cold water. Change water multiple times until the water is moderately clear. This helps remove unnecessary starch from the rice. Drain the water completely. Put the washed rice in a rice cooker with one cup of water. Let it rests for at least 15 minutes (up to three hours). Cook rice according to the rice cooker.
- When the rice is done, remove it immediately into a shallow bowl (Hangiri wooden vessel if you have one). Sprinkle ¼ cup of sushi vinegar to the rice and gently mix it with a rice spatula. Use a hand fan to help cool the rice. Once the rice is cooled to room temperature, divide it into 15-20 balls. Each ball should be “a-bite-size”.
Making Mari Sushi
- On a clean counter surface or on a cutting board, place a piece of damped cheesecloth (plastic wrap works great), approximately 8 by 8 inches. On the center of the cheesecloth, place a piece of cold-smoked salmon then the rice ball.
- Pull four corners of the cheesecloth and gently twisting it. Again, gently squeeze out all the air (imagine yourself making ricotta cheese and draining it on cheesecloth).
- Unwrap the cheesecloth and face the rice ball up. Garnish the Mari sushi with thinly sliced lemon. Serve with homemade pickled ginger and your favorite soy sauce.
Notes
The nutritional information provided below for the recipe is only an estimated provided by an online information service and calculator. Under no circumstances will The Japanese Kitchen or its owners be responsible for any loss or damage resulting from the information contained in this website. By using this content, you agree to these terms and conditions.
Nutrition
Serving: 1sushi ball | Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg
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