"Soccer Ball" Sushi

Posted by Ling & Sons Food Market on

Soccer Ball Sushi

Yield: 12 servings
Course: Snack, Lunch, Dinner
Cuisine: Japanese
Prep Time: 50 minutes
Cook Time: 20 minutes


  • 150 gr Sushi Rice
  • 45 ml Saituku Rice Vinegar
  • 1 Cucumber
  • 2 tbsp Jalapeno Slices (jar)
  • 125 gr Smoked Salmon Fillet
  • 2 tbsp Mayonaise
  • 1 tbsp Roasted Black Sesame Seed
  • 1 Nori Sheet
  • Bowl of Cress


  • Cook the sushi rice according to the package instructions
  • Place the rice in a large bowl and stir in the rice vinegar. Let cool to room temperature.
  • Cut the cucumber in half lengthwise, remove the seeds and chop into very small cubes
  • Chop the jalapenos slices into finely pieces
  • Cut the salmon into small pieces and in a bowl mix with the cucumber, jalapeno, mayonnaise and sesame seeds
  • Divide the rice into 12 equal portions 
  • Place a piece of cling film in a cup and spoon 1 portion of rice on it
  • Press down with wet hands on the side and scoop half table spoon salmon mixture in it
  • Pull the foil around it tight to form a ball
  • Repeat for 11 more sushi balls
  • Fold the nori sheet 4 times and cut out 4 circles or hexagons so you have 64 pieces altogether
  • Stick them with water to the balls
  • Arrange the cress in a bowl (as the grass) and put the sushi soccer balls on it
  • Serve with soy sauce

Vegetarian Tip: Replace the salmon with avocado. 
Less Spicy Tip: Leave the jalapenos out


Source: https://www.ah.nl/allerhande/recept/R-R1192592/voetbalsushi