Makes 18-24 balls

Ingredients

1½ pound boneless skinless salmon, cubed and frozen
½ inch ginger, peeled and chopped
5 green onions, sliced thin
1 teaspoon wasabi powder
2 tablespoons rice wine vinegar, ginger or yuzu flavored or plain
2 tablespoons tamari
1 tablespoons sesame oil
1 egg white
4 tablespoons black sesame seeds

Directions

Pre-heat oven to 350°F. In a food processor place the frozen salmon, ginger, green onions and wasabi powder and chop until a medium grind. Place the ground salmon in a mixing bowl and add vinegar, tamari, sesame oil and the egg white, mix well. Form into 1 inch balls. Place the balls on a greased on lined baking sheet and sprinkle the balls with sesame seeds. Bake in the preheated oven for about 10-15 minutes or until cooked through.