Name: Sesame Rice Balls (Onigiri) with Smoked Salmon, Avocado & Veggie Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 medium carrots; 3 English cucumbers; 3 cloves garlic; 1 ½ cups jasmine rice; 1 shallot; 3 (113 g) pkg smoked salmon; black pepper; brown sugar; crushed red pepper; mayonnaise; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil

Sesame Rice Balls (Onigiri) with Smoked Salmon, Avocado & Veggie SaladSesame Rice Balls (Onigiri) with Smoked Salmon, Avocado & Veggie Salad — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ avocados

3 medium carrots

3 English cucumbers

3 cloves garlic

1 ½ cups jasmine rice

1 shallot

3 (113 g) pkg smoked salmon

black pepper

brown sugar

crushed red pepper

mayonnaise

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt; bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel and mince garlic. Place in a large bowl along with mayo, vinegar, sugar, salt, and pepper; whisk to combine the dressing.

Trim and slice cucumbers crosswise into thin rounds; add to the bowl with the dressing.

Peel, trim, and coarsely grate carrots; add to the bowl.

Peel, halve, and thinly slice shallot. Add to the bowl and stir to combine the salad; set aside.

Preheat a skillet over medium-high heat.

Once the skillet is hot, add sesame seeds; cook, stirring constantly, until seeds are toasted and golden brown, about 2 minutes. Remove from heat.

Uncover the rice and fluff with a fork. Add toasted sesame seeds, vinegar, and sugar; stir to combine, then spread the rice out on a large baking sheet pan to cool, about 5 minutes.

Meanwhile, place soy sauce, vinegar, sugar, and crushed red pepper in a small bowl; whisk to combine the dipping sauce. Set aside.

Chop or tear salmon into bite-sized pieces. Halve and pit avocados; slice thinly while still in skin, then scoop out with a spoon.

Portion out the rice using a scant ¼-cup measure. Using lightly oiled hands, form each portion of rice into a ping pong-sized ball and return to the baking sheet. Layer salmon and avocado pieces over each rice ball.

Divide rice balls (onigiri) and salad between plates. Serve with dipping sauce on the side and enjoy!

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