Description
A quick and easy recipe for salmon rice balls that come together in about 30 minutes, baked to perfection for a satisfying weeknight dinner that the whole family will love.
Ingredients
Scale
- 200g smoked salmon, finely chopped
- 2 cups cooked short-grain rice, slightly cooled
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
- 2 green onions, finely diced
- 1 sheet nori, cut into thin strips (optional)
- 1 tablespoon water or dashi broth
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine the soy sauce, mirin, brown sugar, and sesame oil in a small saucepan over medium heat. Simmer for about 3–5 minutes, stirring occasionally, until slightly thickened.
- Mix in a large bowl the rice, a splash of glaze (about 2 tablespoons), sesame seeds, green onions, salmon, and either water or dashi broth until evenly coated.
- Wet your hands and form the mixture into 1½-inch balls, optionally rolling them in additional toasted sesame seeds or nori-sesame blend.
- Arrange the balls on the lined sheet and bake for about 8-10 minutes until golden brown and crispy.
- Drizzle with the remaining glaze and let cool for a few minutes before serving with soy sauce or wasabi.
Notes
These rice balls are versatile and can be customized with leftover ingredients. Perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2-3 balls
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg