Salmon Temari Sushi Balls

• 350 grams Uncooked white rice
• 5 cm Kombu for dashi stock
• 175 grams Salmon
• 20 cm Plastic wrap
• 1 tbsp Sugar
• 1 tsp Salt
• 2 tbsp Vinegar

1. Add a little kombu to the rice and cook in the rice cooker until firm.
2. Slice the salmon into thin cuts, the same size as your average piece of sashimi.
3. Combine the ingredients for the sushi vinegar.
4. Remove the kombu from the cooked rice and transfer the cooked rice to a bowl.
5. Stir the rice with cutting motions while pouring in the sushi vinegar.
6. Lay out a piece of saran wrap and rest a piece of salmon on top.
7. Shape a small amount of sushi rice into a ball and lay that on top of the salmon.
8. Wrap the saran wrap around and shape into bite sized balls.
9. Make a small indentation with your finger into the middle of the salmon.
10. Take the sushi ball out of the saran wrap and dab a bit of wasabi to finish.

white rice, stock, salmon, wrap, sugar, salt, vinegar

Taken from cookpad.com/us/recipes/146930-salmon-temari-sushi-balls (may not work)