Salmon Crispy Rice Balls
- Total time
- 75 min
- Serves
- 10
- Cuisine
- Asian
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
Steps
- 1
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.
- 2
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.
- 3
Then, finely chop the salmon to the desired consistency.
- 4
Combine the Japanese mayo, sriracha, Tamari, sugar, miso and sesame oil.
- 5
Add in the salmon to the spicy mayo and mix in the chives. Then, let sit in the fridge until everything else is ready.
- 6
Poke a hole in the rice balls with your thumb. Then, using a piping bag fill the crispy rice balls.
- 7
Lastly, top with sesame seeds, Serrano and add the soy sauce to taste.
Source: foodmymuse.com·Own this recipe or photo? Request removal