Grilled Salmon Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by shaping salmon and rice into rounds, brushing them with soy sauce, and grilling them until golden.
These rice balls are made by shaping salmon and rice into rounds, brushing them with soy sauce, and grilling them until golden. They’re savory on the outside and soft inside, making them perfect for a busy breakfast or a simple lunch.
Japanese · 25 minutes to cook
Nutrition (per 269.5g serving): 483.2 kcal · protein 17.2g · carbohydrate 62.3g · fat 16.8g · sodium 411.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, it can easily lose its shape, so let it cool slightly before shaping.
Tips: Brush on a thin layer of sauce several times instead of adding too much at once, so the surface browns evenly.
Tips: Pat the salmon thoroughly dry to reduce oil splatter in the pan and help it turn more golden.
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Ingredients (1 serving)
- White rice — 1 cup
- Salmon — 70 g
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Roasted seaweed — 1 sheet