- 1 cup cooked sushi rice
- 2 ounces smoked salmon, cut into sixteen 2-inch pieces
- 1 teaspoon black sesame seeds
- 1 scallion, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated peeled fresh ginger
Using damp hands, roll rice by the tablespoon into 16 balls. Drape each with salmon; sprinkle with sesame seeds and scallion. In small bowl, mix remaining ingredients for dipping sauce.