Salmon Rice Balls Recipe

Introduction

Salmon Rice Balls are a simple and flavorful snack perfect for any time of the day. These bite-sized treats combine tender rice with savory salmon flakes for a satisfying, easy-to-make dish.

Ingredients

• 1 1/2 cups steamed short-medium grain white rice
• 2 1/2 tbsp salmon flakes
• 1/2 tsp soy sauce
• 1/4 tsp sesame oil
• 1/2 tsp toasted black sesame seeds

Instructions

1. Step 1: In a medium bowl, mix the steamed rice, salmon flakes, soy sauce, sesame oil, and toasted black sesame seeds until well combined.
2. Step 2: Put a plastic glove on one hand and lightly oil it to prevent the rice from sticking. When the rice mixture is warm enough to handle, scoop about 2 tablespoons onto your palm and gently squeeze until the rice sticks together. Shape it into a ball.
3. Step 3: Repeat the process with the remaining rice mixture. Optionally, garnish each rice ball with additional black sesame seeds before serving.

Tips & Variations

• Use sushi rice for a stickier texture that holds together even better.
• Mix in chopped green onions or a small amount of wasabi for added flavor.
• Swap salmon flakes for cooked tuna or cooked shrimp for a different taste.

Storage

Store any leftover salmon rice balls in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave covered with a damp paper towel to keep them moist, or enjoy them cold for a refreshing snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rice for this recipe?

Yes, leftover rice works well as long as it’s still moist and not dried out. If your rice is cold and hard, sprinkle a little water and warm it slightly before mixing.

How do I prevent the rice from sticking to my hands?

Wearing a lightly oiled plastic glove or wetting your hands with water will help prevent the rice from sticking while shaping the balls.

Salmon Rice Balls Recipe

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★★★★★

4.5 from 65 reviews

These Salmon Rice Balls are a delicious and easy-to-make snack featuring steamed short-medium grain rice mixed with savory salmon flakes, soy sauce, and sesame oil, then shaped into bite-sized balls and garnished with toasted black sesame seeds. Perfect for a light meal or appetizer.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6–8 rice balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

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Rice Mixture

• 1 1/2 cups steamed short-medium grain white rice
• 2 1/2 tbsp salmon flakes
• 1/2 tsp soy sauce
• 1/4 tsp sesame oil
• 1/2 tsp toasted black sesame seeds

Instructions

1. Mix Ingredients: In a medium bowl, combine the steamed rice, salmon flakes, soy sauce, sesame oil, and toasted black sesame seeds. Mix thoroughly until all ingredients are evenly incorporated.
2. Prepare Hands: Put a plastic glove on one hand and lightly oil it to prevent the rice from sticking. Ensure the rice mixture is warm but not hot enough to burn.
3. Shape Rice Balls: Using the oiled hand, take about 2 tablespoons of the rice mixture, squeeze it gently until the rice sticks together, and shape it into a ball.
4. Repeat: Continue shaping the remaining rice mixture into balls, placing them on a serving plate. Garnish with additional toasted black sesame seeds if desired.

Notes

• Using warm rice is key to ensure the balls stick together well without being too sticky or cold.
• Wearing an oiled plastic glove helps prevent the rice from sticking to your hands and makes shaping easier.
• You can substitute salmon flakes with other finely chopped cooked fish or cooked seafood of your choice.
• Adjust soy sauce amount to taste for saltiness.
• Serve these rice balls immediately or refrigerate for up to one day; they are best enjoyed fresh.

Keywords: salmon rice balls, Japanese rice balls, onigiri, salmon snack, rice snack