Description
Savor the taste of flaky salmon packed into seasoned rice balls, sliced, glazed, and baked to a golden finish—a sushi‑inspired snack that’s quick and portable.
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 oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine soy sauce, mirin, brown sugar, and sesame oil; simmer until slightly thickened, then set aside.
- In a large bowl, mix the cooled rice, a splash of the glaze, toasted sesame seeds, green onions, chopped salmon, and water/dashi; stir until evenly coated.
- Wet your hands and form the mixture into 1½ inch balls, rolling each in sesame seeds or a nori‑sesame blend.
- Arrange the balls on the prepared sheet and bake for 8–10 minutes, or until edges turn golden.
- Remove from oven, drizzle with remaining glaze, let cool a few minutes, and serve with soy sauce or wasabi.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing & Baking
- Cuisine: Japanese‑inspired