Salmon Temarizushi (Ball-Shaped Sushi)
Makes about 4 dozen balls
5 ounces sushi-fresh salmon, sliced into thin squares (1 to 2 inches square)
2 tablespoons wasabi
2 cups sushi rice
2 1/2 tablespoons mayonnaise
1 bunch of chives, chopped into 1/2-inch pieces
1. Lay a large square of plastic wrap on a clean dry work surface. Place a slice of salmon in the middle of the square. Put a tiny dot of wasabi in the middle of the salmon.
2. With slightly damp hands, shape approximately 2 teaspoons of sushi rice into a ball and place the ball on top of the salmon.
3. Gather the plastic wrap up around the rice ball, then twist the plastic wrap, sealing the rice inside, and firmly press the rice into a ball shape (don’t press too hard or you’ll turn everything into rice mash).
4. While holding the plastic wrapped ball in one hand, use your forefinger of your free hand to gently press into the center of the salmon to make a small depression, flattening the rice ball slightly in the process.
5. Unwrap the ball and set it on a plate. Place a small dollop of mayonnaise in the depression and garnish with several chive pieces.
6. Repeat the process with the rest of the ingredients.
* Don’t be tempted to use more rice! Not only are smaller balls easier to eat, but one of the things that make temarizushi so delicious is the higher fish to rice ratio.