Salmon Rice Balls
Soft rice balls with flaked salmon — easy to pick up.
Ready in
About 25 min · 10 min prep + 15 min cook
New challenge
rice
Texture
SoftSeparate foods
Ingredients
- Sushi rice
- Salmon fillet
- Soy sauce
- Sesame seeds
Step-by-step
- 1Rinse 1 cup sushi rice, simmer with 1.25 cups water, covered, 15 min. Rest 10 min.
- 2Meanwhile, bake 1 salmon fillet at 200°C (400°F) for 12 min until just cooked. Flake with a fork.
- 3Gently fold flaked salmon and 1 tsp soy sauce through the warm rice.
- 4With wet hands, press into small triangles or balls about the size of a golf ball.
- 5Sprinkle with sesame seeds. Serve warm or at room temperature.
Adapt for a picky eater
- ·Make it milder: skip strong spices, herbs and onions — keep salt, butter or a touch of cheese instead.
- ·Swap an ingredient: trade anything they avoid for a safe favourite (e.g. cucumber sticks instead of cooked veg).
- ·Keep things separate: serve the parts side by side, not mixed — sauce on the side.
- ·Simplify: a smaller portion of just two or three familiar parts of the dish is a win.