Temari sushi balls (Salmon and Kewpie filled)

By: Miku G

Rinse the rice until the water runs clear then cook to packet instructions. After the rice is cooked, add the sushi rice vinegar, and stir to combine while fanning the rice to cool. Refrigerate briefly while preparing the rest of the ingredients.
Using wet hands, assemble an assortment of salmon stuffed and plain vegetarian balls. Start with about three tablespoons of rice in the palm of one hand to form a ball. For stuffed salmon balls, deeply press your thumb into the ball to make a cavity for the filling. Add a drizzle of Kewpie, followed by a chunk of salmon, then roll and squeeze in your hands to close the ball, hiding the surprise filling. For vegetarian balls, omit the salmon. Repeat to make about 15 balls and set aside.
Place a 20cm square of cling wrap on the bench and arrange some cucumber and furikake seasoning in the centre. Place one of the rice balls on top. Wrap the cling wrap around it and twist the ends, firmly tightening to shape it into a ball. Repeat the process using salmon as the first layer, or simply with furikake with each ball to make a variety of styles. Refrigerate the wrapped balls for 15 minutes before serving.
Remove the cling wrap and serve over a sheet of nori accompanied by pickled ginger, soy sauce, Kewpie mayonnaise and wasabi. Enjoy!