Recipe by William (Uncle Bill) Anatooskin
These sushi poppers are tasty and do not require an expert to prepare. Young children would find these fun to make.
Top Review by Julie F
These were very good, however I think I prefer traditional sushi. I missed the seaweed, and found rolling the traditional sushi easier than making these poppers. The flavor was very good though, and it was a nice change.
- 1 cup freshly cooked short-grain rice
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons toasted sesame seeds or 2 tablespoons black sesame seeds
- 1 large ripe mango
- 1⁄2 cup smoked salmon, chopped small
- 1 (7 1/2 ounce) canof solid albacore tuna in water
- 1⁄4 lb fresh small shrimp
- 1 small fresh cucumber
- 1 large avocado
- 4 ounces cream cheese
- wasabi paste
- In a large shallow dish, spread rice and sprinkle with seasoned rice vinegar and sesame seeds.
- Using a wooden spoon, toss gently to combine, (DO NOT STIR or rice will clump).
- Keep rice covered with a damp cloth if not using immediately.
- Using wet fingers, place a rounded teaspoonful of rice in the palm of your hand and roll into a ball.
- Make an indentation in the center with your finger.
- Place your choice of desired filling in the indentation.
- In small bowls, make up a combination of fillings that you enjoy.
- Dip fingers into water and pack rice firmly around filling to make a small ball.
- Repeat with remaining rice and your choice of filling.
- Sprinkle each popper with toasted sesame seeds and a dot of wasabi paste and place on a platter.
- Cover with plastic wrap and keep at room temperature until ready to serve.