Coconut rice ballsIngredients200g (1 cup) short-grain rice (risotto or sushi rice)45ml (3 tbsp) lemon juice5ml (1 tsp) sugarPinch of salt60ml (4 tbsp) desiccated coconut300ml water30ml (2 tbsp) finely chopped pickled ginger50g smoked salmon, finely chopped (or smoked salmon offcuts)Toasted sesame seeds, for coatingMethodWash the rice under running water, then allow to stand in water for 30 minutes before draining thoroughly. Heat lemon juice, sugar and salt in microwave on high for one minute. Set aside. Combine drained rice in pot with coconut and water and bring to the boil. Once it has boiled reduce heat to lowest setting and cook covered for 12 minutes.Remove from heat and stand for 15 minutes with the lid on. Add lemon juice mixture and allow to cool completely.Mix through the ginger and salmon. With wet hands, roll rice into small balls then roll in toasted sesame seeds...