Master the art of perfectly spherical sushi balls, starting with this straightforward smoked salmon recipe. A simple combination of Nori, cooked sushi rice, and salmon, it’s a delightfully simple appetizer that will look great on your table, no matter the occasion!

Serving tip: If you have already made several of our Simple Salmon and Nori Sushi Balls, arrange them on a plate, positioning roe topped balls between them for contrast.

A slight twist on the Simple Salmon and Nori Sushi Ball Recipe, this parcel sushi ball looks far more complex than it really is. Salmon, Kewpie mayonnaise, and silky egg yolk come together in a beautiful parcel of delicate flavors, topped with a single salmon egg!

Serving tip: To enhance the beautiful contrast of these sushi balls, consider drizzling the plate with soy sauce. The dark hue will really enhance the color of the black roe against the lighter masago.

Crafted from thin strips of sushi grade tuna and Nori, and topped with contrasting masago, this is a delightful wrapped sushi gift that will delight your dinner guests.

4. Pink Rice Edamame and Prawn Sushi Ball

This elegant sushi ball combines the subtle bite of raspberry pink rice with edamame and prawns-perfect for alfresco summer dining. If you’ve already mastered our other sushi balls, this whimsical pink creation will be a doddle to make!

Ingredients: 25g (approx. 1 oz) pink, raspberry sushi rice

Small cooked prawns Utensils: 1 sheet of cling film (approx. 30 cm wide)

Chopping board

Glass bowls (for the toppings and rice)

For the Topping: Kewpie mayonnaise

Silky egg yolk

1 Edamame bean pod

Method:

As before, wrap your rice in a strip of cling film and twist it as close to the rice as possible until tight. Once you have formed a compacted sphere, unwrap the cling film and set aside for re-use with the topping. Be sure to gently compress any air pockets or bubbles that appear, so that your rice is as compacted as possible. Arrange two small prawns on top of your rice ball, leaving a hole at the center. Return the rice ball to the sheet of cling film, and repeat the compacting process detailed in step 1. This will compress the prawns into the bed of rice, so that they don’t fall off. To create the decorative topping, pipe a generous swirl of Kewpie mayonnaise into the hole you have made with the prawns. Using a teaspoon, or your fingers, sprinkle a light dusting of silky egg yolk onto the mayonnaise, allowing it to fall naturally. Pop a single Edamame bean from the pod, and position this atop the silky egg yolk. Sprinkle a few finely chopped chives onto your sushi ball for decorative effect.

Serving tip: When creating a sushi plate for a dinner party or special occasion, pair lighter colored sushi balls, such as this pink one, with those of darker colors to broaden the spectrum of color on your plate. These would look spectacular with our Tuna Wrapped Masago Sushi Balls – the dark hue of the tuna being the perfect compliment to the pink raspberry rice.