1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/4 cup plus 2 tablespoons finely chopped water chestnuts
1 large egg white
2 tablespoons cornstarch
1 teaspoon wasabi powder
4 small scallions, white and light green parts only, thinly sliced
2 1/2 teaspoons finely grated ginger
Kosher salt and freshly ground pepper
1/2 cup black sesame seeds
2 tablespoons unseasoned rice vinegar
1/4 cup low-sodium soy sauce
1/2 teaspoon Asian sesame oil
Spread the salmon cubes on a plate and freeze for 15 minutes. Transfer the salmon to a food processor. Add the water chestnuts, egg white, cornstarch, wasabi powder, three-fourths of the scallions, 1 1/2 teaspoons of the ginger, 2 teaspoons of kosher salt and a pinch of pepper. Pulse 4 or 5 times, until the salmon is chopped and the mixture just comes together. Transfer to a bowl.
Spread the sesame seeds on a plate. Scoop the salmon mixture into mounds of 2 tablespoons each and roll into 24 balls. Roll the balls in the seeds and transfer to 2 glass pie plates. Set one of the plates in a large steamer. Steam the salmon balls over boiling water until firm, about 6 minutes. Repeat with the remaining salmon balls.
Meanwhile, in a bowl, combine the vinegar, soy sauce and sesame oil with the remaining scallions and ginger. Serve the salmon balls with the dipping sauce.
One Serving 232 cal, 14 gm fat, 1.9 gm sat fat, 6 gm carb, 1.3 gm fiber.