Recipe by House Chef, Abbie LeesonLearning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Ginger Salmon Sushi Balls
We’ve taken the challenging rolling process out of the mix to bring you easy-to-make Ginger Salmon Sushi balls. Raw salmon is full of beneficial omega-3 fatty acids that make these sushi balls a nutritious and delicious meal.
ingredients
- 1 cup cooked white rice
- Raw salmon, diced
- 1/4 cup diced cucumber
- 1-½ tablespoons of mayo
- 1-½ tablespoons of sriracha
- 1 teaspoon sesame oil
- 1 tablespoon of The Ginger People® Grated Ginger
- Toasted sesame seeds
- 1 packet roasted seaweed, crumbled
- Soy sauce
directions
- Dice salmon into bite-sized pieces.
- In a bowl, add rice, salmon, mayo, sriracha, sesame oil, Grated Ginger, roasted seaweed and sesame seeds. Mix all ingredients together, just until combined.
- Gently shape each ball to make 8-10 rice balls.
- Sprinkle soy sauce on each rice ball and enjoy.
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