Spicy Salmon Fried Rice Balls

Flavorful rice balls stuffed with spicy salmon, breaded in panko, and deep-fried until golden. Served with oyster sauce mayonnaise.

Asian Seafood Salmon Spicy Fried Rice Panko

Estimated Nutrition

Calories

355.1

kcal / serving

2840.4 kcal total

Carbs

48.1g

per serving

385.1 g total

Fat

14.1g

per serving

112.5 g total

Protein

8.5g

per serving

68.2 g total

Cook Time

minutes

Serves

balls

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

CondimentsSauces

tbsp

Mayonnaise

for salmon mixture

tbsp

Mirin

tsp

Sriracha Hot Sauce

tbsp

Rice Vinegar

seasoned

tbsp

Mayonnaise

for dipping sauce

tsp

Oyster Sauce

tsp

Sriracha Paste

Dairy

piece

Egg

free-range, beaten

GrainsCereals

300

Sushi Rice

or short grain rice

250

Panko Breadcrumbs

Japanese style

NutsSeeds

tsp

Coriander

stems finely chopped

tbsp

Black Sesame Seeds

garnish

Coriander

chopped

OilsFats

as required

Vegetable Oil

for deep frying

Seafood

100

Salmon Fillet

diced

Vegetables

garnish

Amaranth Leaves

chopped

Method

Serve rice balls hot garnished with coriander and amaranth.

Boil rice in water for 15 minutes, then simmer on low for 4 minutes until tender.

Mix salmon, mayonnaise, mirin, sriracha, and coriander stems in a bowl.

Spread warm rice on a tray and sprinkle with a mixture of rice vinegar and sugar.

Stuff 2 tablespoons of rice with 1 tablespoon of salmon mixture and roll into balls.

Coat balls in beaten egg and roll in a mixture of panko breadcrumbs and sesame seeds.

Deep fry balls in oil at 190°C for 3 minutes until golden-brown.

Combine mayonnaise, oyster sauce, and sriracha paste for the dipping sauce.