Put the rice in a large colander and rinse with water until the water runs clear. Repeat 1-2 times if necessary.
Put the rice with 1 cup of water and cover the pot over high heat until it boils. Let it boil for 2 minutes and then reduce the heat until the water is absorbed and the rice is soft (approximately 15 minutes).
Remove the rice from the heat and let it rest covered for another 5 minutes.
In another pot, bring the sugar and rice vinegar to a boil over medium heat until the sugar dissolves.
Spread the rice on a baking sheet and flatten the surface.
Cover the rice with vinegar and sugar and stir with a wooden spoon to coat everything.
Let the rice cool down.
Cover the rice with a damp kitchen towel and let it cool completely.
Cut the salmon into 20 small cubes.
Cut plastic wrap into 20 squares (large enough to wrap the rice balls). (See photo of how they look wrapped)
Place a piece of salmon on each piece of plastic wrap, then a little cream cheese (you can prepare it with lemon), and then a large spoonful of rice. Wrap (making a roll with the wrap) and let it form a ball.
Repeat the previous step with all the salmon and store in the refrigerator until ready to serve.
Take the salmon balls out of the plastic and arrange them on a platter. Serve with prepared soy sauce or ponzu.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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