Spicy Wasabi Mayo Salmon Rice Balls
How to Make Delicious Salmon Rice Balls with Wasabi Mayo
The rich and spicy flavor of wasabi mayo perfectly complements the salmon, creating a delightful taste sensation. These wasabi mayo salmon rice balls are perfect for picnic lunches and add a special touch to any meal.
Rice Ball Ingredients- 2-3 bowls of warm cooked rice
- 1 can of Dongwon Salmon (drained)
- 1/4 onion (finely minced)
- 1 handful of gim (seaweed flakes, crumbled)
- 1 Tbsp sesame oil
Wasabi Mayo Sauce- 3 Tbsp mayonnaise
- 1-2 Tbsp wasabi (adjust to taste)
- 3 Tbsp mayonnaise
- 1-2 Tbsp wasabi (adjust to taste)
Cooking Instructions
Step 1
First, in a bowl of warm cooked rice, add the drained Dongwon salmon. Incorporate the sesame oil for richness, the finely minced onion for a fresh crunch, and the crumbled gim for a savory aroma. Gently mix these ingredients together until well combined. If you find the mixture a bit bland, you can add a pinch of salt. However, I personally prefer to keep the seasoning light to let the wasabi mayo sauce shine. Mixing everything thoroughly is key to flavorful rice balls.
Step 2
Now, take portions of the salmon rice mixture and shape them into neat, round balls with your hands. You can make them about the size of a child’s fist or bite-sized, whichever you prefer. When shaping, ensure the rice is not too wet or dry, and press gently but firmly to maintain their shape without crumbling.
Step 3
Finally, let’s prepare the zesty wasabi mayo sauce. In a separate bowl, combine the mayonnaise and wasabi. The amount of wasabi can be adjusted from 1 to 2 tablespoons, depending on your preference for spiciness. If you don’t have wasabi, plain mayonnaise will also be delicious. Drizzle the prepared wasabi mayo sauce generously over your perfectly shaped salmon rice balls. Your delicious and visually appealing wasabi mayo salmon rice balls are now ready to be enjoyed!
