Salmon sushi balls

1.Rinse rice in cold water; drain. Place in a medium heavy-based saucepan with 3 cups water. Bring to the boil. stirring occasionally. Reduce heat to very low; cover tightly. Simmer for 12 minutes. Remove from heat: stand, covered, for 10 minutes.

2.Spread rice in a baking dish. Combine vinegar, sugar and a pinch of salt in a small jug and stir until sugar dissolves; drizzle over rice. Using a spatula, slice through rice to coat grains evenly. To cool rice quickly, fan it. Divide into 18 portions. Cover with a damp tea-towel.

3.Combine sesame seeds on a large plate. Combine salmon, cucumber, mayonnaise and wasabi in a small bowl.

4.Using slightly damp hands, take a portion of rice and shape into a ball. Using a finger, make a small indent at centre of ball; fill with 1/2 teaspoon salmon mixture.

5.Shape rice to enclose filling and form a ball; roll in sesame seeds to coat. Place on a baking tray. Cover with plastic food wrap; chill for 1 hour or until firm. Serve with soy sauce.