Simple eggcup sushi

I bought the Pasta, Rice and Noodles book from Donna Hay's Simple Essentials series and I was drawn to these simple sushi balls. I've been craving some good sushi.

They were so easy and so good. I'm not normally a fan of smoked salmon (I prefer it raw), but it really worked with these. It was hard to leave some for lunch! I've made Donna's recipe for sushi rice my go-to recipe. I really love the balance of flavours and it's not as sweet as the bought sushi seasoning.

Sushi Rice
from Donna Hay Simple Essentials: Pasta Rice and Noodles p21

Makes 4 cups

1 2/3 cups sushi rice
1 3/4 cups water
1/4 cup rice wine vinegar
2 1/2 tbs sugar
1/2 tsp salt

Rinse the rice under running water for 5 minutes

In a small saucepan combine rice and water. Cover and bring to the boil for 10 minutes. Reduce the heat and simmer for a further 10 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for another 10 minutes.

Combine the vinegar, sugar and salt. Spread the cooked rice over the base of a large, non-metallic, shallow dish and sprinkle with the vinegar mixture. Stir with a spatula in a cutting motion for 5 minutes or until cool to touch.

Simple eggcup sushi
from Donna Hay Simple Essentials: Pasta Rice and Noodles p54

1 quantity sushi rice
600g smoked salmon slices
Japanese mayonnaise
soy sauce, to serve

Line an eggcup with plastic wrap. Place a slice of salmon around the inside of the eggcup. Spread a small amount of mayonnaise along the inside of the salmon. Press the sushi rice firmly into the eggcup, ensuring that the rice comes right to the top. Turn the sushi out onto a serving platter. Repeat with the remaining rice and salmon. Serve with soy.