Name: Sushi Balls with Smoked Salmon, Cucumber, and Cream Cheese Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 2 Cups Sushi Rice (Cooked and Seasoned); 100 grams Smoked Salmon (Chopped, ½ cup); ½ cup Cucumber (Deseeded and finely diced); 100 grams Cream Cheese (Cubed); Sesame Seeds (for sprinkling)

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Introduction

Sushi balls are a fun and creative twist on traditional sushi, perfect for casual gatherings or a simple snack. These bite-sized treats combine seasoned sushi rice with creamy cream cheese, smoked salmon, and fresh cucumber, making them both flavorful and visually appealing.

A woman's hand is holding a small round rice ball sprinkled with black and white sesame seeds. The rice ball has visible bits of orange and green inside, showing a mixed texture of soft rice with vegetable or seafood pieces. The hand is dipping the rice ball into a dark brown soy sauce-filled white flower-shaped bowl placed on a white marbled surface. In the background, several similar rice balls rest on a white plate, slightly blurred, alongside a piece of orange fish and a green cucumber. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sushi rice (cooked and seasoned)
100 grams smoked salmon (chopped, about ½ cup)
½ cup cucumber (deseeded and finely diced)
100 grams cream cheese (cubed)
Sesame seeds

Instructions

Step 1: Prepare your sushi rice using your preferred method, such as a stove-top recipe or an Instant Pot, then allow it to cool.
Step 2: Prepare the fillings by cubing the cream cheese into 1cm pieces. Deseed the cucumber by slicing it lengthwise and scraping out the seeds with a spoon, then dice it finely. Chop the smoked salmon into small pieces.
Step 3: In a large bowl, gently mix the cooled sushi rice with the diced cucumber and smoked salmon until the ingredients are evenly distributed.
Step 4: Take a spoonful of the rice mixture, place a cube of cream cheese on top, then add another spoonful of rice over it. Carefully shape the mixture into a compact ball with your hands.
Step 5: Sprinkle sesame seeds over the sushi balls to garnish, then chill them in the refrigerator until ready to serve.
Step 6: Serve chilled and enjoy your delicious sushi balls!

Tips & Variations

For extra flavor, try adding a small amount of wasabi or pickled ginger inside the sushi balls.
Substitute smoked salmon with cooked shrimp, crab meat, or tofu for a variety of tastes.
Use black or white sesame seeds for a contrasting appearance.
To make shaping easier, wet your hands with water to prevent the rice from sticking.

Storage

Store sushi balls in an airtight container in the refrigerator for up to 24 hours. Because of the fresh ingredients, it’s best to consume them the same day they are made. To serve, enjoy them chilled or let them sit at room temperature for 10 minutes for a softer texture. Avoid freezing, as it may affect the texture of the rice and cream cheese.

How to Serve

A round white plate holds eleven sushi rice balls, each speckled with small pieces of pink salmon and green cucumber inside the white rice, topped with black and white sesame seeds. The rice balls are arranged in a loose circle with some close together and some spaced apart. Behind the plate, there are two small flower-shaped dishes, one white filled with dark soy sauce and one light grey filled with sesame seeds. A pair of pink chopsticks rests between the two dishes. The whole setup sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is preferred because it is sticky and seasoned, which helps the balls hold their shape and delivers the classic sushi flavor. Using regular rice may result in a looser texture that falls apart easily.

How do I season sushi rice?

Sushi rice is typically seasoned with a mixture of rice vinegar, sugar, and salt. Warm the vinegar with sugar and salt until dissolved, then gently fold it into the cooked rice while it’s still warm. This gives sushi rice its signature tangy and slightly sweet taste.