Smoked Salmon & Peach Sushi Rice Balls Encrusted with Toasted Black Sesame Seeds

Jenny Morris, Peaches

Silky, smoky, and gently sweet with a whisper of the sea.
Serves: 12–14 bite-sized balls

Ingredients:

For the sushi rice

  • 1 cup sushi rice
  • 1¼ cups water
  • 2 Tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp salt

For the filling

  • 150 grams smoked salmon or trout, finely chopped
  • 1 ripe peach, peeled and diced into tiny cubes
  • 1 tsp finely chopped chives
  • 1 tsp lime juice
  • ½ tsp honey (optional, for balance)
  • Black pepper to taste

For the coating

  • 3 Tbsp toasted black sesame seeds
  • 1 Tbsp toasted white sesame seeds (optional, for contrast)

For serving

  • Pickled ginger
  • Wasabi or a wasabi-mayo drizzle
  • Microgreens or baby shiso leaves for garnish

Method

Cook the rice:

  1. Rinse sushi rice until the water runs clear.
  2. Combine rice and water in a pot, bring to a boil, cover, reduce heat to low, and cook for 12 minutes.
  3. Remove from heat and let rest, covered, for 10 minutes

Season the rice:

  1. Stir together vinegar, sugar, and salt.
  2. Gently fold into the warm rice with a wooden spoon. Spread on a tray to cool slightly, it should be sticky but not wet.

Prepare the filling:

  1. In a small bowl, mix chopped smoked salmon (or trout) with diced peach, chives, lime juice, and honey if using.
  2. Season lightly with black pepper. Keep chilled.

Assemble the rice balls

  1. With damp hands, scoop a heaped tablespoon of rice
  2. Make a small hollow, spoon in a little of the salmon-peach filling and close the rice around it to form a tight ball.
  3. Roll gently in the toasted sesame seeds until evenly coated.
  4. Arrange the rice balls on a chilled platter, drizzle lightly with wasabi mayo or serve it on the side.
  5. Garnish with microgreens or shiso leaves.

Tip:

Chill your hands with cold water before shaping the rice to prevent sticking.
Serve with chilled sake or a glass of dry rosé and let your guests guess the secret sweet note inside.