KitchenNippon

＜Ingredients＞　5 Servings
Cooked rice (ごはん / Gohan) 600g
Shio lemon (塩レモン / Shio remon) 2tbsp (Minced)
White roasted sesame seeds (白いり胡麻/ Shiro irigoma) 2tsp
Salmon flakes (鮭フレーク / Shake furēhku) 1tbsp
Green shiso (大葉 / Ōba) 2 leaves
Cucumber (きゅうり / Kyūri) 5 slices cut with a peeler
Cherry tomatoes (ミニトマト / Mini tomahto) 5 slices of tomatoes that have been cut into 3 equal pieces across the grain

＜How to Make＞
① Add the minced shio lemon and white sesame seeds to the cooked rice and mix in well. Divide the rice into two portions – one that is 1/3 of the total and the other, 2/3 of the total.
② To the 1/3-portion of rice, add the salmon flakes and mix them in with a cutting motion. Divide this rice into five equal portions. Place each on a piece of plastic wrap large enough to enclose the rice, and then form each portion of rice into a ball. Remove the wrap. Julienne the green shiso and use it to garnish the rice balls.
③ Divide the 2/3-portion of rice into 10 equal portions. Form these into balls as described above. Remove the wrap. Take 5 of the balls and wrap each with a slice of cucumber. Place a slice of tomato on top of each of the remaining 5 balls.

Recipe Developed by: Machiko Tateno