Super Easy Salmon Rice Balls

By Sudachi · 25 min

Ingredients

Instructions

1. Melt 1 tsp butter in a frying pan over medium heat.
2. Add the 100 g salmon fillet and fry on both sides until opaque and cooked through.
3. Break the salmon into small flakes with a spatula, removing any bones with tweezers or chopsticks.
4. Add 1 tbsp Japanese soy sauce (koikuchi shoyu) and cook, stirring, until the liquid has evaporated.
5. Turn off the heat and move the salmon flakes to a large heatproof bowl.
6. Add 350 g cooked Japanese short-grain rice, ½ tbsp toasted white sesame seeds and 2 tbsp chopped green onion to the bowl.
7. Mix until the salmon, sesame and onion are evenly spread through the rice.
8. Shape about 100–130 g of rice into a rounded triangle, with salt on your hands, plastic wrap or mold first (for bare hands, wet them in ice-cold water and rub salt over them).
9. Wrap each rice ball with nori just before eating.

Summarized from Sudachi's video. Watch it for the details.

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