Sushi Balls with Shony® Seaweed

Recreate this Japanese favourite with a Scottish twist. Mara's Shony® creates the perfect delicate finish. 

Serves 4-6
Time 15 mins prep, 15 mins cooking 
Easy

Thanks to RR. Spink & Sons for letting us share this recipe. Chef Scott Fraser explains,

"To complement the fantastic Scottish smoked trout, I've included Mara® Shony® Seaweed in place of traditional Japanese 'kombu'; this award-winning Scottish seasoning is more delicate in flavour, so doesn't threaten to overwhelm the delicate flavour of the fish."

INGREDIENTS

• 1 tbsp Shony®
• 100g cold smoked trout
• 3 cups Japanese rice
• 3 1/4 cups water
• 1/3 cup rice vinegar
• 3 tbsp sugar
• 1 tbsp of Japanese mayonnaise
• 1 tsp salt

Method

1. Place the sushi rice and water in a medium-sized saucepan.
2. Put on the lid and bring to the boil. Cook on a low heat for 5 minutes and turn off the heat. Leave to sit for 12 minutes to steam.
3. Remove the rice and put into a clean bowl.
4. Mix the sugar, salt and vinegar together. While the rice is still warm add the vinegar to the mixture.
5. Allow the rice to cool.
6. Mince the trout and fold through the rice mixture. Roll the mix into 12 balls and chill in the fridge.
7. Before serving, roll each ball in the Shony® seaweed until covered. Top with a dot of Japanese mayonnaise.