A playful and eye-catching Halloween treat, these orange and black seafood rice balls combine smoky salmon, crisp seaweed and a hint of spice for a fun, flavourful twist on classic sushi.
Prep Time: 25 mins
Cook time: 20 mins
Serves: 6-8 rice balls
Ingredients
- 250 g D-sliced smoked salmon
- 1 pack roasted seaweed sheets
- 300 g sushi rice (or plain short-grain rice)
- Water, as needed for cooking
- Salt, sugar and rice vinegar, to season
- 2 tbsp mayonnaise
- 1 tsp sriracha (optional, for decoration)
- Small sandwich bag
- Cling film, cut into small squares
Method
1. Cook the rice
Cook the rice according to the packet instructions. Once done, drain and allow it to cool slightly. Stir in a mix of salt, sugar and rice vinegar to suit your taste.
2. Prepare the base
Lay a couple of squares of cling film on a clean work surface.
3. Make the “pumpkin” rice balls
Place a slice of smoked salmon in the centre of one piece of cling film, add a spoonful of seasoned rice on top, then gather up the cling film and twist to form a neat ball. Unwrap carefully. Cut small shapes from the seaweed sheets to make eyes and a mouth, pressing them gently onto the salmon to create a pumpkin face.
4. Make the “cobweb” rice balls
Repeat the process using a piece of seaweed instead of salmon to wrap the rice. Mix mayonnaise with sriracha, then spoon it into a sandwich bag. Snip a tiny hole in one corner and pipe cobweb designs across the top of each rice ball.
5. Serve
Arrange the rice balls on a platter, alternating the orange “pumpkins” and black “cobwebs” for a striking Halloween display.