Crispy Salmon Sushi Balls

A fun and tasty way to enjoy responsibly farmed ASC labelled salmon – great for sharing and even better with little helpers in the kitchen!

1. Cook the sushi rice according to packet instructions and allow it to cool completely.  
2. Lightly grind the sesame seeds to release their oils and toast until golden and fragrant. Mix the sesame seeds with crushed nori, a pinch of salt, and a pinch of sugar to make a quick furikake-style seasoning. Stir this seasoning into the cooled rice.  
3. Finely chop the salmon fillets until minced, then mix into the seasoned rice. With slightly damp hands, shape the mixture into balls (about 1 tablespoon per ball).  
4. Prepare three bowls: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each ball in flour, then dip in egg, and finally coat with breadcrumbs.  
5. Place the balls in an air fryer and cook at 200°C for 10 minutes, or bake in a preheated oven at 180°C for 20 minutes, until golden and crispy.  
6. To make the dipping sauce, combine all the sauce ingredients in a small pan and warm gently, stirring until the sugar has dissolved and the sauce is smooth. 
7. Serve the crispy salmon balls with the dipping sauce and a side of cucumber sticks or edamame beans.  
8. Tip: These are perfect for lunchboxes, parties, or a fun weeknight dinner – and a great way to introduce kids to cooking with sustainable seafood.