Starter
Spicy Salmon Crispy Rice Balls
1 h 15 minServes 6Nutri-Score C€€€
C
1 h 15 min
1 h 15 minSpicy Salmon Crispy Rice Balls
what you need
Ingredients
sushi grade salmon (finely chopped)Fish227 g
Japanese mayo (kewpie)Pantry60 ml- srirachaPantry30 ml
- sesame oilPantry5 ml
- tamariPantry5 ml
sugarPantry2 g- rice vinegarPantry5 ml
- white miso pastePantry5 g
chives (finely chopped)Produce10 g
serrano pepper (sliced)Produce1 piece
black and white sesame seedsNuts & seeds5 g
calrose rice (washed 3-4 times and soaked 20-30 min)Grains200 g- rice vinegar (for seasoning the rice)Pantry45 ml
- cane sugar (for seasoning the rice)Pantry25 g
salt (pinch)Spices1 g- avocado oil (for frying)Pantry120 ml
soy sauce (for serving)Pantry15 ml
per serving
Nutrition
358kcal
- Carbs
- 32 g
- Proteins
- 9 g
- Fat
- 22 g
what you’ll use
Tools
rice cooker
Frying pan
Piping bag
Mixing bowl
step by step
Method
- Step 1
Cook and season the rice
- Wash the calrose rice 3-4 times until the water is no longer white.
- Soak the rice for 20-30 min, then cook it in a rice cooker.
- Season the cooked rice with rice vinegar, cane sugar and a pinch of salt.
- Step 2
Form the rice balls
- Rub sesame oil on your hands so the rice doesn't stick.
- Form the rice into balls.
- Let them sit in the freezer.
- Step 3
Fry the rice balls
- Add avocado oil to a pan, enough to coat at least half of the rice balls.
- Fry the rice balls on both sides until golden.
- Step 4
Make the spicy salmon
- Finely chop the salmon to the desired consistency.
- Combine the Japanese mayo, sriracha, rice vinegar, tamari, sugar, miso and sesame oil.
- Add the salmon to the spicy mayo and mix in the chives.
- Let sit in the fridge until everything else is ready.
- Step 5
Fill and finish
- Poke a hole in the rice balls with your thumb.
- Using a piping bag, fill the crispy rice balls with the spicy salmon.
- Top with sesame seeds, serrano slices and soy sauce to taste.
most cooked first