Originally published in the November + December 2017 issue. Photo by Craig Boyko.
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PREP TIME
30 min
TOTAL TIME
1 h 5 min
Makes
About 20 pieces
Photo: Craig Boyko
A Japanese specialty, these rice balls are filled with smoked fish then wrapped in seaweed and topped with toasted sesame seeds.
Originally published in the November + December 2017 issue. Photo by Craig Boyko.