International Sushi Day is celebrated on 18 June – the perfect excuse to play with sushi flavours at home without rolling a single maki roll. These bite-sized rice balls feel special, but they are simple enough for a weeknight platter. The filling is the best surprise. Smoked salmon brings that silky, salty depth; peach adds a gentle sweetness; and lime and chives keep everything bright. Roll them in toasted black sesame, and you get crunch, colour, and a nutty finish in every bite. Recipe compliments of Juicy Delicious.

Prep: 20 mins | Cook: 12 mins | Serves: 12 to 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 g smoked salmon or trout, finely chopped
• 1 ripe peach, peeled and diced into tiny cubes
• 1 tsp chives, finely chopped
• 1 tsp lime juice
• ½ tsp honey, optional
• Black pepper, to taste

For the coating:
• 3 tbsp toasted black sesame seeds
• 1 tbsp toasted white sesame seeds, optional

For serving:
• Pickled ginger
• Wasabi, or a wasabi mayo drizzle
• Microgreens or baby shiso leaves

Method

1. Rinse the sushi rice until the water runs clear.
2. Add the rice and water to a pot, bring to the boil, cover, then reduce to low and cook for 12 minutes.
3. Remove from the heat and rest, covered, for 10 minutes.
4. Stir the vinegar, sugar, and salt together, then gently fold into the warm rice.
5. Spread the rice on a tray to cool slightly. It should feel sticky, not wet.
6. Mix the smoked salmon or trout with the peach, chives, lime juice, and honey if using. Season with black pepper and keep chilled.
7. With damp hands, scoop a heaped tablespoon of rice. Make a small hollow and add a little filling.
8. Close the rice around the filling and shape into a firm ball.
9. Roll in the toasted sesame seeds until evenly coated.
10. Arrange on a chilled platter and serve with pickled ginger, wasabi or wasabi mayo, and microgreens.