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Salmon Crispy Rice Balls 🧡 They are SO cute, so good and so easy to make. Perfect for appetizer season!
I always get asked which calrose rice I use to make this and here it is!
Why You’ll Love Salmon Crispy Rice Balls
Apart from being gorgeous, they are heavenly. You know I am obsessed with raw salmon and with crispy rice, so I decided to put the 2 together and voila! This recipe is spicy, crispy and epic. I love crispy rice, because you can play around with the shapes/forms, and you can top them with pretty much anything your heart desires.
How To Prepare Salmon Crispy Rice Balls
❄️ First, rub some sesame oil on your hands and form the rice balls. Then, let sit in the freezer for 40-50 minutes or until hardened but not fully frozen.
🥑 Secondly, add some avocado oil to a pan (enough to coat at least half of the rice balls) and fry the rice on both sides until golden. It was about 3-4 minutes per side.
🔪 Then, finely chop the salmon to the desired consistency.
🌶 Combine the Japanese mayo, sriracha, Tamari, sugar, miso and sesame oil.
🍣 Add in the salmon to the spicy mayo and mix in the chives. Then, let sit in the fridge until everything else is ready.
🍚 Poke a hole in the rice balls with your thumb. Then, using a piping bag fill the crispy rice balls.
❤️ Lastly, top with sesame seeds, Serrano and add the soy sauce to taste.
Substitutions and Variations
- You can use any fish of your choice, such as tuna.
- You can adjust the amount of sriracha you add to the sauce to your desired level of heat.
- You can use any pepper of your choice instead of Serrano.
Chef Nadia’s Tip
Always use sushi rice!
Similar Recipes
Common Questions
You can find sushi rice as Calrose, Japonica, Japanese sushi rice or California sushi rice.
No, as it won’t stick together like sushi rice does.
You can use anything your heart desires, such as tuna, steak tartare, veggies, etc!
Salmon Crispy Rice Balls
Ingredients
- 8 oz Salmon, sushi grade
- 1/4 cup Japanese mayo, kewpie
- 2 tbsp Sriracha, adjust if you want it less spicy
- 1 tsp Sesame oil
- 1 tsp Tamari
- 1/2 tsp Sugar
- 1 tsp White miso paste
- 1/4 cup Chives, finely chopped and adjust if you want less
- Serrano pepper, slices, to taste for topping
- Black and white sesame seeds , to taste
- 1 cup calrose rice, wash it really well, 3-4 times until the water is no longer white. Soak it for about 20-30 min and cook in a rice cooker. season it with 3 tbsp rice vin, 2 tbsp cane sugar, pinch of salt
Directions
- First, rub some sesame oil on your hands and form the rice balls. Then, let sit in the freezer for 40-50 minutes or until hardened but not fully frozen.
- Secondly, add some avocado oil to a pan (enough to coat at least half of the rice balls) and fry the rice on both sides until golden. It was about 3-4 minutes per side.
- Then, finely chop the salmon to the desired consistency.
- Combine the Japanese mayo, sriracha, Tamari, sugar, miso and sesame oil.
- Add in the salmon to the spicy mayo and mix in the chives. Then, let sit in the fridge until everything else is ready.
- Poke a hole in the rice balls with your thumb. Then, using a piping bag fill the crispy rice balls.
- Lastly, top with sesame seeds, Serrano and add the soy sauce to taste.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
