Salted Salmon Rice Balls

Salted salmon is a favorite filling for rice balls. But what if you were to cook both ingredients together? So simple and yet so delicious.

Salted Salmon Rice Balls
Photographed by Akio Takeuchi


Recipe by
Harumi Kurihara

Average

Seafood

Rice & Noodles

390kcal

20minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 200 ml uncooked rice
  • 1 slice amajio lightly salted salmon, sliced piece (100 g)
  • Nori, as needed
  • 1/2 tbsp sake
  • Salt

Preparation

1

Wash and strain the rice, then let rest for about 15 min.

Directions

1

Remove any large bones from the amajio lightly salted salmon, then sprinkle 1/2 tbsp of sake over the salmon.

2

Pour 200 ml of water onto the rice and place the salmon on top. Cook the rice as usual.

3

Once the rice is cooked, remove any remaining skin and bones from the salmon, lightly mixing in while flaking the salmon. Add salt to taste if necessary. Shape the rice into balls and wrap with nori as desired.