Soccer Ball Sushi

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

Ingredient:

• 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

Directions:

• 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