Creamy Smoked Salmon Sushi Balls Recipe

Ingredients

• 400 g (2 cups)cooked sushi rice, seasoned
• 100 g (approximately ½ cup)smoked salmon, chopped
• 75 g (½ cup)cucumber, deseeded and finely diced
• 100 gcream cheese, cubed
• To tastesesame seeds, for garnish
• To tasterice vinegar
• To tastesugar
• To tastesalt

Instructions

1. 1

   Prepare the rice

   Cook the sushi rice according to the packet instructions. Season it with rice vinegar, sugar and salt, then leave it to cool to room temperature.

2. 2

   Combine ingredients

   Gently mix the cooked rice with the chopped smoked salmon, diced cucumber and cream cheese cubes, taking care not to break up the rice grains.

3. 3

   Shape the balls

   With wet hands or a small mould, shape the mixture into bite-sized balls. Press gently so they hold together while staying light.

4. 4

   Add sesame seeds

   Sprinkle the sushi balls lightly with sesame seeds.

5. 5

   Serve the sushi

   Arrange the balls on a serving platter and serve immediately or chilled.

What are sushi balls?

Sushi balls are a hand-shaped take on Japanese sushi, turning seasoned rice and familiar sushi-style fillings into small, easy-to-serve bites. This version pairs smoked salmon with cucumber and cream cheese for a creamy, fresh contrast.

The rice provides the base and helps hold the fillings together, while sesame seeds add a little crunch. They suit a party platter or a casual appetiser spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 84 calories, 4g protein, 13g carbs, 3g fat.

The sushi rice supplies most of the carbohydrates, while the cream cheese contributes much of the fat and the salmon provides protein. Serve a few balls with a generous portion of salad or fresh vegetables to add more variety to the plate.

Seasoning the rice

Rice vinegar: season the rice while it is still warm so it can take on the flavour evenly. Add the vinegar, sugar and salt gradually, as the recipe does not specify quantities.

Cooling: let the seasoned rice cool to room temperature before mixing in the other ingredients. This helps keep the salmon and cream cheese from warming up.

Choosing and preparing the fillings

Smoked salmon: chop it into small pieces so it distributes through the rice and is easy to eat in a bite. Its savoury flavour works well with the mild cream cheese.

Cucumber: remove the seeds and dice the cucumber finely. Smaller pieces mix in more evenly and are less likely to make the balls difficult to shape.

Cream cheese: cut it into small cubes and fold them through gently. Keeping the cubes intact gives the bites little pockets of creamy texture.

Mixing without crushing

Use a gentle folding motion to combine the rice and fillings rather than stirring vigorously. Sushi rice is sticky, but pressing or mixing too firmly can squash the grains and break up the cream cheese.

Aim for an even distribution while leaving some rice grains intact. If the mixture feels soft, handle it lightly and shape each ball with just enough pressure to hold.

Shaping and garnishing

Wet hands: dampen your hands before shaping to reduce sticking. A small mould is another option if you want the balls to be more uniform.

Sesame seeds: sprinkle them over the shaped balls just before serving so they remain visible and add a little texture. Use a light hand so the garnish does not overwhelm the other flavours.

Serving and timing

The recipe takes about 40 minutes in total, including cooking and cooling the rice. The rice needs time to reach room temperature before you mix in the fillings.

Serve the sushi balls on a platter as appetisers or party snacks. They can be served straight away or chilled, as suggested in the method.

What to serve alongside

Pair the balls with a crisp salad or sliced vegetables for freshness alongside the soft rice and creamy filling. Keep additional sauces or salty sides modest, since smoked salmon and seasoned rice already bring savoury flavours.

For a varied platter, serve them with other small bites that do not compete with the salmon. Arrange the balls in a single layer to make them easy to pick up.

Recipe notes & tips

• Let the seasoned rice cool to room temperature before adding the fillings.
• Dampen your hands before shaping to stop the rice sticking.
• Dice the cucumber finely and remove its seeds as directed.
• Fold the ingredients together gently to keep the rice grains and cream cheese cubes intact.
• Shape with light pressure so the balls hold together without becoming dense.
• Add the sesame seeds just before serving for the best texture.

Variations

• Add avocado: fold in small cubes for a softer, buttery filling.
• Use a different garnish: sprinkle with finely sliced spring onion instead of sesame seeds.
• Try brown rice: use cooked brown sushi rice for a chewier texture.
• Make smaller bites: shape the mixture into tiny balls for a party platter.
• Add a little heat: serve with a small amount of wasabi alongside.

Common mistakes to avoid

• Mixing while the rice is hot: allow it to cool to room temperature before adding the fillings.
• Overmixing: fold gently so the rice grains and cream cheese cubes do not break apart.
• Leaving cucumber seeds in: deseed it and dice it finely to keep the mixture easier to shape.
• Pressing too firmly: compact the balls only enough to help them hold together.
• Shaping with dry hands: wet your hands first to reduce sticking.

How to store

Keep leftover sushi balls in an airtight container in the fridge and eat them within 1 day. Serve chilled; reheating is not recommended because it can soften the cucumber and warm the cream cheese.

Frequently asked questions