Delicious Salmon Mayo Korean Rice Balls. Among the myriad Korean dishes I posted on the blog, this particular dish is my favorite because it is straightforward to make. This treat combines the simplicity of rice with the bold flavors of rice seasonings, resulting in a savory and satisfying meal that has gained immense popularity in Korea and worldwide.
You may also like my other Korean recipes: Instant Pot Sushi Rice, beef bulgogi, Korean Bread, Kimchi Fried Rice, and Homemade Kimchi recipe.
Salmon recipe: Salmon Pasta, Salmon Belly Rice Bowl, Air Fryer Salmon Recipe cooked at 400 F, Sinigang na Salmon Bell, Salmon Meatballs, Stir fry Teriyaki Salmon, 3o Minute Salmon Bowl, Pan fry Salmon Steak, and Salmon with Avocado Salsa.
Welcome to The Skinny Pot, where we are passionate about sharing the best recipes worldwide. Today, we are excited to present to you a step-by-step guide to creating the perfect Salmon Mayo Korean rice balls.
With this comprehensive guide, you will learn how to make this delicious snack and have the confidence to impress your friends and family with your newfound cooking skills. Get ready to take your cooking game to the next level!
Why You’ll Love Korean Rice Balls
Before diving into storage tips, let’s quickly recap why Korean rice balls are worth keeping around:
- Korean rice balls are a convenient snack for busy days as they are perfectly portioned and easy to grab and go.
- Versatile Flavors: These rice balls can be customized to suit your taste. You can adapt the filling to your liking, whether you prefer a savory, spicy, or mild flavor.
- Healthy Ingredients: With vegetables and protein in the filling, Korean rice balls offer a balanced mix of nutrients, making them a healthier snack option.
- Great for All Occasions: Whether it’s a quick office snack, a school lunch, or a picnic, Korean rice balls are versatile and fit for any occasion.
Ingredients for Korean Rice Balls
Gather the essential ingredients to create these delicious rice balls. Making Korean Rice balls calls for simple ingredients that are readily available in your stores
- Sushi Rice
- Water
- Waterice Ball
- Salmon Fillet
- Rice Seasoning
- Kewpie Mayo
- Seaweed Snacks
- Roasted Sesame Oil
How Do You Make Salmon Mayo Korean Rice Balls?
This is an overview of how to make Pink sauce—the complete step-by-step process on the recipe card
Step 1: Preparing the Rice and Salmon
- Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch.
- In a rice cooker, combine the rinsed rice and water and cook according to the rice cooker’s instructions. You can also cook your sushi rice in the instant pot. Check out my Instant Pot Sushi Rice.
Step 2: Preparing the Rice and Salmon
- Season the salmon fillet with salt and pepper
- Heat the cooking oil in the pan and fry the salmon. This takes about three to five minutes on both sides.
- Shred the salmon and set it aside.
Step 3: Seasoning the Rice Balls
- While the rice is still hot, transfer it to a large bowl
- Add the kewpie mayo, rice seasoning, salmon, and toasted sesame oil.
Step 3: Assembly
- Coat your hand with toasted sesame oil. Gently shape the rice into a ball, enclosing the salmon within. Press firmly to ensure it holds together.
- Roll the rice balls in the shredded seaweed snack.
- Repeat this process until all the rice and filling are used up.
- Roll the finished rice balls in roasted sesame seeds for flavor and texture.
- Arrange them on a serving platter or bento box for a visually appealing presentation.
How to Store Korean Rice Balls: A Guide to Freshness
Korean rice balls are a tasty snack that can be stored easily. Keep them at room temperature, refrigerate for a few days, or freeze for 2-3 months. Thaw overnight, reheat, and enjoy. These savory treats are perfect for snacking, lunchboxes, or as appetizers.
Room Temperature
Korean rice balls can be stored at room temperature for a short period, typically 4-6 hours. However, it’s essential to follow some guidelines: This method is suitable for short-term storage and is perfect if you plan to consume it within the day.
- wrap individual or absorbing odors from the surroundings.
- Avoid direct sunlight and store them in a cool, dry place.
Refrigeration
For more extended storage, refrigeration is your best bet, especially if you want to enjoy Korean rice balls over a couple of days. Here’s how to do it:
- Wrap each rice ball individually in plastic or aluminum foil to prevent moisture loss.
- Place the wrapped rice balls in an airtight container or resealable plastic bags to maintain freshness.
- (4°C) or lower.
By refrigerating your rice balls, you can extend their shelf life for up to 2-3 days
Freezing
If you want to enjoy Korean rice balls over an extended period, freezing is an excellent option. Here’s how to freeze them:
- Wrap each rice ball individually in plastic wrap, ensuring they are well-sealed to prevent freezer burn.
- Place the wrapped rice balls in an airtight container or a freezer-safe bag.
- Label freshness.
- Store in the freezer at 0°F (-18°C) or lower.
Frozen Korean rice balls can be stored for up to 2-3 months. To thaw them, transfer them to the refrigerator and let them thaw slowly overnight. Once defrosted, you can reheat them in a microwave or oven for a quick and delicious snack.
Salmon mayo Korean Rice Balls
Equipment
- Rice Cooker or Instant Pot
- Large bowl
- spoon for mixing
Ingredients
- 2 cups Freshly Cooked Sushi Rice Please click on the link below to learn how to cook sushi rice in the Instant Pot
- 4 oz Cooked Salmon Fillet
- 1/2 tsp Salt and Pepper to taste
- 2 tbsp Kewpie Mayo
- 2 tsp Rice Seasoning
- 2 tsp Toasted Sesame Oil
- 3 pieces Shredded Seaweed Snack
Instructions
Prepare the Salmon Fillet
- Put the salmon fillet on a flat surface and season both sides with salt and pepper.
- Heat cooking oil in the pan and cook the salmon fillet for five minutes on both sides. Remove from the pan and shred using a fork or your hands. Set it aside.
Prepare the Sushi Rice
- Rinse the sushi rice until the water comes out clean. Drain the rice using a strainer. Transfer the rice to the rice cooker or instant pot and cook. Please check the link on the notes for the recipe on how to cook Sushi Rice in the Instant Pot.
Assemble the Rice Balls
- Transfer two cups of hot rice to a large bowl and add in the shredded salmon. Add the kewpie mayo, rice seasoning, and the toasted sesame oil. Season the rice according to your liking. The list above is how I like the rice balls to taste.
- Coat your hand with toasted sesame oil. Gently shape the rice into a ball, enclosing the salmon within. Press firmly to ensure it holds together.
- Shred the seaweed snack and put it in a flat plate. Roll the rice balls in the shredded seaweed to coat. Serve!
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Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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