There is no ingredient more simple and delicious than rice. It is loved internationally and relatively easy to cook. Whether it is paired with a simple sauce or a complex filet, rice makes every meal better. It's even good balled up with some well-cooked salmon.
For those looking for a late night snack or to impress someone with an attractive dish, rice balls are an indelible classic — just don't dry out the salmon.
Here's The Daily Gamecock's recipe for salmon rice balls:
Servings: 2 (Makes 4 rice balls)
Time: 30 minutes
- 3 cups cooked rice (short or medium grain)
- 1 green onion, chopped finely
- Sesame oil
- 12 oz. salmon
- 2 teaspoons oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons honey
- ½ cup water
- Whole lettuce leaves or halved nori sheets
1. In a small bowl, combine the oyster sauce, soy sauce, honey and water.
2. Pat the salmon dry and season with salt on both sides.
3. In a large pan, heat 1 teaspoon of neutral cooking oil and cook the salmon on one side until no longer pink.
4. Add the sauce mixture, cover the pan and steam the salmon for five minutes.
5. Uncover the pan and flip the salmon every minute to cook the salmon through.
6. Once the sauce has become thick and glossy, transfer the remaining sauce and salmon to a bowl and flake into small pieces.
7. To the flaked salmon, add the cooked rice, green onion, a pinch of salt and a generous drizzle of sesame oil. Combine well.
8. Slightly wet your hands to prevent sticking and pick up a quarter of the rice mixture. Firmly press the rice into your desired shape.
9. Place the formed rice ball onto a nori sheet or lettuce leaf and serve.