Japanese Salmon Rice Ball Recipe

Japanese short-grain rice: This type of rice is sticky and holds together well, making it ideal for forming rice balls.

Salmon: Cooked and flaked, this adds a rich, savory flavor to the rice balls.

Salt: Enhances the overall flavor of the rice and salmon mixture.

Nori: Seaweed sheets cut into strips, used to wrap around the rice balls for added flavor and texture.

When shaping the rice balls, keep a small bowl of salted water nearby to dip your hands in. This not only prevents the rice from sticking to your hands but also adds a subtle layer of seasoning to the exterior of the rice ball.

• cooked japanese short-grain rice - Substitute with cooked arborio rice: Arborio rice has a similar sticky texture that can hold the shape of the rice ball well.

• cooked japanese short-grain rice - Substitute with cooked sushi rice: Sushi rice is another type of short-grain rice that has the right stickiness and flavor profile.

• cooked salmon - Substitute with cooked tuna: Tuna has a similar flaky texture and can provide a comparable flavor.

• cooked salmon - Substitute with cooked chicken: For those who prefer poultry, cooked chicken can offer a different but still delicious protein option.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a touch of umami, enhancing the overall taste.

• salt - Substitute with miso paste: Miso paste can add a salty and savory depth to the rice ball.

• nori (seaweed) - Substitute with rice paper: Rice paper can be used to wrap the rice balls, providing a different texture but still holding the shape.

• nori (seaweed) - Substitute with lettuce leaves: Lettuce leaves can offer a fresh and crunchy alternative for wrapping the rice balls.

• Allow the rice balls to cool completely before storing. This helps prevent condensation, which can make the nori soggy.
• Wrap each rice ball individually in plastic wrap. This keeps them fresh and prevents them from sticking together.
• Place the wrapped rice balls in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the container or bag in the refrigerator if you plan to consume the rice balls within 1-2 days. This ensures they stay fresh and safe to eat.
• For longer storage, place the wrapped rice balls in the freezer. They can be frozen for up to one month without losing their flavor or texture.
• When ready to eat, thaw the rice balls in the refrigerator for a few hours or overnight. This gradual thawing helps maintain their texture.
• If you prefer warm rice balls, reheat them in the microwave for 30-60 seconds. Be sure to remove the plastic wrap before microwaving.
• To keep the nori crisp, wrap it around the rice balls just before serving. This ensures a delightful crunch with every bite.

• Microwave Method:

  1. Place the Japanese salmon rice ball on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Heat on medium power for about 1-2 minutes, checking halfway to ensure it doesn't dry out.
  4. Let it sit for a minute before enjoying.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the rice ball in a steamer basket.
  3. Cover and steam for about 5-7 minutes until heated through.
  4. Carefully remove and serve immediately.

• Pan-Frying Method:

  1. Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
  2. Place the rice ball in the pan and cook for 2-3 minutes on each side until lightly crispy and heated through.
  3. Remove from the pan and let it cool slightly before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the rice ball in aluminum foil to prevent it from drying out.
  3. Place it on a baking sheet and heat for about 10-15 minutes.
  4. Carefully unwrap and enjoy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the rice ball with cooking spray.
  3. Place it in the air fryer basket and cook for 5-7 minutes, shaking the basket halfway through.
  4. Remove and let it cool slightly before serving.

• Rice cooker: A convenient appliance to cook Japanese short-grain rice perfectly.

• Mixing bowl: Used to combine the cooked rice, flaked salmon, and salt together.

• Wooden spoon: Ideal for mixing the rice and salmon mixture without damaging the rice grains.

• Measuring cups: Essential for measuring the correct amount of rice and salmon.

• Knife: Used to cut the nori sheets into strips.

• Cutting board: Provides a surface to cut the nori sheets.

• Water bowl: To wet your hands and prevent the rice from sticking while shaping the rice balls.

• Plastic wrap: Useful for wrapping the rice balls if you plan to store them for later.

Cook rice in advance: Prepare the rice ahead of time and store it in the fridge to save time on the day of making the rice balls.

Use canned salmon: Opt for canned salmon instead of cooking fresh salmon to cut down on preparation time.

Pre-cut nori: Purchase pre-cut nori strips to avoid the extra step of cutting them yourself.

Wet hands trick: Keep a bowl of water nearby to quickly wet your hands, preventing the rice mixture from sticking and speeding up the shaping process.

Batch preparation: Make a large batch of rice balls and store them in the fridge for quick snacks or meals throughout the week.