Mini Sushi Balls by Lynette Rohrer Shirk

This is a way to have little bites of sushi made up ahead of time. Just unwrap before serving.

MAKES 20

½ recipe Japanese Sushi Rice (page 156)

1 ounce smoked salmon, sliced very thin

½ small cucumber, sliced very thin

2 teaspoons wasabi paste

2 tablespoons sour cream

Cut the smoked salmon slices into quarter-size pieces. Lay twenty 4″ × 4″ pieces of plastic wrap out flat on a work surface. Put 10 smoked salmon pieces in the middle of half of them and cucumber slices on the rest.
Rub a dab of wasabi paste on the smoked salmon and cucumber, then top them all with a teaspoon of sushi rice. Gather the plastic wrap up into a purse around the rice and twist it so the rice turns into a ball. Repeat with all and set aside.
To serve, unwrap the balls and place them salmon- and cucumber-sides up on a platter. Top each with a dab of sour cream.