Smoked Trout Sushi rice balls (Onigiri sushi)

Smoked Trout Sushi rice balls (Onigiri sushi)


Seasoned sushi maker or absolute beginner, this Japanese inspired smoked trout recipe is a fantastic addition to your dinner party repertoire.

Serves 4 – 6


  • 1 packet of RR. Spink & Sons Gin Smoked Trout
  • 3 cups Japanese rice
  • 3 1/4 cups water
  • 1/3 cup rice vinegar
  • 3 tbsp sugar
  • 1 tsp salt
  • 1 packet of Mara honey seaweed
  • 1 tbsp of Japanese mayonnaise

“Looking for easy fish recipes as starters or canapés? Look no further than these delicious, Japanese smoked trout & rice balls!” – Scott Fraser, RR. Spink & Sons chef


  1. Place the sushi rice and water in a medium-sized saucepan.
  2. Put on the lid and bring to the boil. Cook on a low heat for 5 minutes and turn off the heat. Leave to sit for 12 minutes to steam.
  3. Remove the rice and put into a clean bowl.
  4. Mix the sugar, salt and vinegar together. While the rice is still warm add the vinegar to the mixture.
  5. Allow the rice to cool.
  6. Mince the trout and fold through the rice mixture. Roll the mix into 12 balls and chill in the fridge.
  7. Before serving, roll each ball in the Mara Seaweed until covered. Top with a dot of Japanese mayonnaise.

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