Salmon Crispy Rice Balls
Salmon Crispy Rice Balls ❤️. They are SO cute, so good and so easy to make. Perfect for appetizer season!
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
Instructions
- 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.
Nutrition
Calories: 145kcal, Carbohydrates: 16g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 15mg, Sodium: 171mg, Potassium: 136mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 61IU, Vitamin C: 3mg, Calcium: 7mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.