Pale pink pickled ginger and pastel-green wasabi make a beautiful couple.

Ingredients

• 1 cup medium-grain white rice
• 150 gram packet sliced smoked salmon, chopped
• 1 cup cooked broccoli florets, finely chopped
• 2 tablespoons finely chopped pickled ginger
• ½ teaspoon wasabi paste
• ½ teaspoon salt
• ¼ cup sesame seeds, toasted

Method

1. Place the rice in a sieve and wash under running water until the water runs clear. Drain well, place in a heavy based saucepan and add 1½ cups water. Bring to the boil, stirring occasionally. Reduce to the lowest heat, cover with a lid and simmer for 15 minutes. Remove from the heat and leave covered for a further 15 minutes - this allows all the water to be absorbed.
2. Once cool, mix with the salmon, broccoli, pickled ginger, wasabi and salt and half the sesame seeds.
3. Use wet hands to shape tablespoonfuls of mixture into balls. Sprinkle with the remaining sesame seeds, chill and serve with soy sauce for dipping and extra wasabi if wished.