Ingredients for Sushi Poppers
- Cooked Short Grain Rice
- 2 tablespoons seasoned rice vinegar
- Toasted Sesame Seeds
- Mango
- Smoked Salmon
- Albacore Tuna In Water
- Fresh Small Shrimp
- Cucumber
- Avocado
- Cream Cheese
- 1-2 teaspoons wasabi paste (to taste)
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How to Make Sushi Poppers
- Rinse 2 cups of sushi rice thoroughly under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 2 1/4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- Remove from heat and let stand, covered, for 10 minutes.
- In a large shallow dish, gently mix the cooked rice with 2 tablespoons of seasoned rice vinegar and 1 tablespoon of toasted sesame seeds.
- Keep the rice covered with a damp cloth if not using immediately.
- Prepare your fillings: You can use a combination of smoked salmon, cooked shrimp, diced avocado, finely chopped cucumber, and spicy mayo. Get creative!
- Wet your fingers with water. Take about a rounded teaspoon of rice and gently roll it into a ball in your palm.
- Make a small indentation in the center of the rice ball using your finger.
- Fill the indentation with your desired combination of fillings.
- Using wet fingers, gently pack the rice around the filling, firmly shaping it into a small ball.
- Repeat steps 7-10 with the remaining rice and fillings.
- Sprinkle each sushi popper with a few more toasted sesame seeds and a tiny dot of wasabi paste.
- Arrange the sushi poppers on a platter. Cover with plastic wrap and keep at room temperature until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
5g
Carbs
1g
