This week, Kristen Mitrakis, and Rachel Lampen of Rock Paper Scissors Custom Events shows Tina Redwine how to make Halloween-inspired treats. 

10oz sushi rice

English Cucumber (no need to peel) cut into 12 square cubes

4 oz smoked salmon

3 coriander stalks only, cut into 12 pieces

1 nori seaweed sheet

Soy sauce, for dipping

Cook the rice to pack instructions, then set aside until cool enough to handle. Wait for it to cool OR wet your hands with water or a little oil so the rice doesn’t stick. Put about 1 tbsp rice in the palm of your hand and top with a cucumber cube. Add another 1 tbsp rice on top, then roll the rice around the cucumber until it’s completely covered, and you have a solid rice ball. Repeat to make 12 balls.

Using a round cookie cutter (or glass) cut the salmon into 12 x 5cm-wide circles and use to top each rice ball.

Stick a coriander stalk into the rice to resemble a pumpkin stem. Cut triangle eyes and mouth shapes out of the seaweed and stick on top of the salmon for faces.

Serve immediately with the soy sauce for dipping.

Rachel Lampen

Kristen Mitrakis

Co-Founders

Rock Paper Scissors Custom Events