Ingredients:

  • 1 pack (about 4 oz or 113g) smoked salmon
  • 1 cup (240g) cream cheese, softened
  • 1/2 cup (15g) shiso leaves, finely chopped
  • 1 cup (180g) cooked sushi rice
  • 1 tablespoon (9g) white sesame seeds
  • 2 sheets nori seaweed

Instructions:

  1. Lay a piece of plastic wrap on a flat surface and place the smoked salmon on top.
  2. In a mixing bowl, combine sushi rice, shiso leaves, cream cheese, and white sesame seeds. Stir until well combined.
  3. Spoon the rice mixture onto the smoked salmon, spreading it evenly. Use the plastic wrap to gather and shape into compact balls. Refrigerate for 30 minutes.
  4. Cut the shiso leaves into shapes for pumpkin leaves. Cut nori sheets to create eyes, nose, and mouth.
  5. Unwrap the sushi balls and decorate them with shiso and nori features. Wrap them back in plastic wrap gently to secure their form.