Sushi Poppers - cooking recipe

Ingredients

1 cup freshly cooked short-grain rice
3 tablespoons seasoned rice vinegar
2 tablespoons toasted sesame seeds or 2 tablespoons black sesame seeds
ASSORTED FILLINGS
1 large ripe mango
1/2 cup smoked salmon, chopped small
1 (7 1/2 ounce) can of solid albacore tuna in water
1/4 lb fresh small shrimp
1 small fresh cucumber
1 large avocado
4 ounces cream cheese
wasabi paste

Preparation

In a large shallow dish, spread rice and sprinkle with seasoned rice vinegar and sesame seeds.
Using a wooden spoon, toss gently to combine, (DO NOT STIR or rice will clump).
Keep rice covered with a damp cloth if not using immediately.
Using wet fingers, place a rounded teaspoonful of rice in the palm of your hand and roll into a ball.
Make an indentation in the center with your finger.
Place your choice of desired filling in the indentation.
In small bowls, make up a combination of fillings that you enjoy.
Dip fingers into water and pack rice firmly around filling to make a small ball.
Repeat with remaining rice and your choice of filling.
Sprinkle each popper with toasted sesame seeds and a dot of wasabi paste and place on a platter.
Cover with plastic wrap and keep at room temperature until ready to serve.