Ingredients:

2 tsp
50 g
2 tbsp
2
4 cups

black sesame seeds
smoked salmon, chopped
finely chopped pickled ginger
spring onions, peeled, finely chopped
cooked short-grain white rice, still warm

Method:

1. Dry roast the sesame seeds in a frying pan over low heat for 1-2 minutes until the seeds begin to pop.

2. Combine the salmon, ginger and spring onion in a small bowl. Using wet hands, form 1/3 cup rice into a ball; push 2 tsp of salmon mixture into centre of rice and reform a ball around it. Repeat with the remaining rice and salmon.

3. Arrange the balls on a serving platter and sprinkle with the sesame seeds.

Serves 4-6