Salmon Sushi Balls with Edamame and Avocado Dip
This twist on classic sushi is a family favourite. Add some soy sauce for older kiddos and serve with some extra veg for a really nutritionally balanced meal. Please be aware that fish is a common allergen and should be introduced early, opt for low mercury fish such as wild salmon and sardines.
Ingredients
- 1 boned salmon fillet no skin
- 1 cup sushi rice
- 1 sheet sushi nori
- 1 tsp white vinegar
For the Edamame and Avocado Dip
- 65 gm edamame beans fresh is best but canned also works
- 1/4 soft and ripe avocado
Instructions
- Cook sushi rice by adding 1 cup of sushi rice to a saucepan with 1 1/2 cups of water. Bring to the boil, reduce to a simmer and cover for 15 mins. Transfer rice to a glass or wooden bowl and add the vinegar, stirring with a wooden spoon. Allow to fully cool before preparing the sushi balls.
- Steam salmon until cooked through and flakes easily, 15-20 mins. Roughly chop the sushi nori.
- Flake salmon and add to the bowl with sushi nori and rice. With wet hands, gently work into small balls. Place on a tray and cover to rest in the fridge until set. Balls may need to be pressed firmly to stick together, if they fall apart use more rice.
To make the dip
- Cook fresh edamame or drain and rinse beans. Blend together with avocado using a food processor or simply mash with a fork.
