Japanese Crumbed Salmon Balls
I love how neat and small many japanese dishes are. Tiny little bundles of perfected taste and flavour, carefully crafted and presented. I came up with this recipe after mastering the art of making sushi rice, its sticky texture is perfect for forming these small balls. They go well dipped in wasabi soy sauce with pickled ginger or topped with hoisin sauce and japanese mayonnaise.
1 Picture
Ingredients
- 4 boneless salmon fillets
- 1/2 cup rice
- Vegetable or fish stock (or Japanese dashi stock if you can get it)
- Oil for frying
- 2 spring onion, minced
- 1 tbsp grated ginger (or minced)
- 1tbsp light soy sauce
- 1 tbsp mirin (omit if using prepared sushi rice)
- Salt and pepper
- 1 egg, beaten
- Flour
- Panko (Japanese) breadcrumbs
- Oil for frying
- Soy sauce – For dipping
- Wasabi (optional) – For dipping
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Adapted from foodforaking.co.uk
Preparation
Step 1
METHOD:
1. Cook rice following packet directions. Drain and set aside.
2. Poach salmon in simmering stock for 5 minutes or until opaque. When fillets are cool, remove the skin and flake into small pieces.
3. Add to the salmon flakes along with the rice, ginger, spring onion, soy, mirin salt and pepper. mix well without mushing the rice.
4. Form the salmon mixture into small bite size balls, gently squeezing to mould together. Roll each ball in flour, egg and the breadcrumbs until coated well.
5. You can either deep fry the balls or shallow fry in a pan. Heat up you oil and when ready, cook the balls in batches until golden brown.
6. Serve balls along with wasabi soy for dipping and hoisin sauce.
You can substitute normal rice for the sushi rice
Leave a comment about this recipe