Rice balls with salmon
If you like sushi, you will also like this dish: the ingredients are similar, but instead of wrapping it in seaweed, the mixture is shaped into balls and placed on a piece of smoked salmon. Serve the balls as an appetizer.
- Put the rice in a larger bowl and pour plenty of cold water over it. Press it lightly with your palms, and when the water turns white, pour it off. Repeat the process until the water becomes clear. Put the rice in a colander and let it stand for about half an hour.
- In a bowl with a thicker bottom, place the drained rice, add cold water and let it boil. Reduce heat and cook covered for 10-12 minutes. Leave the cooked rice covered for about ten minutes.
- Meanwhile, add salt and sugar to the rice vinegar, then mix everything well so that the solid ingredients dissolve. Put the cooked rice in a wooden or porcelain dish and pour warm vinegar over it when warm and gently stir with a wooden spoon. Cover it with a damp kitchen towel and leave to cool.
- Cut the salmon into 4 × 4 cm squares and form balls about three centimeters in diameter from the rice. Put wet gauze on the work surface, and a piece of salmon on the gauze on which you spread a little horseradish.
- Put a ball of rice on top of it, then gather the gauze and wrap it well so that the salmon sticks well to the ball of rice. Remove the gauze and make a small indentation on the top of the ball (where the salmon is).
Garnish the rice balls with grated boiled egg yolk and serve as a cold appetizer.
Shape the rice balls with wet hands.