Salmon mayo Korean Rice Balls
Salmon mayo korean rice balls. Step-by-step guide, list of ingredients , tips on how to store them to maintain freshness.
Servings: 6 people
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!