Recipe

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

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