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Salmon Sushi Balls Recipe

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Looking for a fun and delicious twist on traditional sushi? Try these Salmon Sushi Balls! They’re perfect for a light lunch, an elegant appetizer, or a party snack.

Made with savory smoked salmon and seasoned rice, these bite-sized Salmon Sushi delights are easy to make and full of flavor. Impress your guests with this simple yet sophisticated dish!

Why You’ll Love Salmon Sushi Balls

  • Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and seasoned cooks.
  • Flavorful: The combination of savory smoked salmon and soy-sauce-seasoned rice creates a delicious umami taste that’s hard to resist.
  • Impressive Presentation: These neatly wrapped sushi balls are visually appealing and sure to impress your guests with their elegant look.

Ingredients For Salmon Ball Sushi

  • Cooked Rice: Provides a sticky base that holds the ingredients together, forming the foundation and adding a comforting texture.
  • Smoked Salmon Slices: Adds a rich, smoky flavor to the dish, offering a savory contrast to the rice and enhancing the overall taste experience of the sushi rice balls.
  • Soy Sauce: Infuses a salty and umami kick to the recipe, elevating the flavors of the dish and providing a familiar sushi taste that ties everything together.
  • Nori Seaweed: Wraps around the rice and salmon, delivering a subtle oceanic essence, a hint of earthiness, and a satisfying crunch to each bite.
Salmon Sushi Balls Ingredients.

How To Make Salmon Sushi Balls

Mix the cooked rice with soy sauce until evenly combined.

adding soy sauce to sushi rice

Divide rice mixture into equal small portions, take each portion of the rice, and form them into small, compact balls.

rice balls

Lay a slice of smoked salmon on a piece of cling film.

Place a rice ball on top of the smoked salmon slice.

Use the cling film to wrap the salmon around the rice ball tightly, ensuring it holds its shape.

Place the wrapped sushi balls in the refrigerator for an hour to set.

Remove the salmon sushi balls from the cling film and serve immediately.

Making the Perfect Sushi Ball

If you’ve never made these before – these tips are just what you need to make sure they turn out perfectly every single time.

  • Damp Hands: Keep your hands slightly damp to fold the rice mixture for making balls to prevent the rice from sticking to your fingers.
  • Practice Patience: Allow the salmon sushi balls to chill in the fridge for longer than an hour if possible; this will help them hold their shape better and enhance the flavors.

Salmon Sushi Variations

  • Spicy Tuna Twist: Substitute smoked salmon with spicy tuna for a kick of heat in your sushi balls.
  • Vegetarian Delight: Replace salmon with marinated tofu cubes for a meat-free version of sushi balls.
  • Avocado Rice Balls: Use an avocado mixture instead of salmon for a creamy option. You can also use finely chopped cucumbers with avocado.

Optional Toppings For your Salmon Sushi

  • Sesame Seeds: Add a nutty flavor and a crunchy texture, enhancing the overall taste of the dish. Sprinkle sesame seeds on top of the sushi balls before wrapping them for a delightful touch of flavor and visual appeal.
  • Rice Wine Vinegar: is the best sushi vinegar. It helps by adding a tangy flavor and can be mixed into the cooked rice along with the soy sauce.
  • Lemon Juice: Helps by adding a fresh, zesty flavor and can be mixed into the cooked rice along with the soy sauce.

Use These in Place of Sushi Grade Salmon

  • Canned Salmon: Can be used as a substitute for smoked salmon in sushi balls. It provides a convenient alternative with a similar flavor profile, making it suitable for those who prefer a different texture or have limited access to fresh seafood.
  • Beet Cured Salmon: Try using some beet cured salmon for a variation of flavor for your salmon sushi balls. This will give the salmon sushi a bright pink look.

How Long are Homemade Sushi Balls Good?

This recipe is so tasty you probably won’t have any leftovers, but just in case, below are some storage tips.

  • Refrigerate: Store leftover salmon sushi balls in an airtight container in the refrigerator.
  • Consume Promptly: Enjoy within 1-2 days for the best taste and texture.
  • Reheat Caution: When reheating, gently warm the rice in the microwave for a few seconds using medium heat mode to prevent it from drying out. Avoid high heat for best results.
  • Serve Chilled: For optimal enjoyment, let the sushi balls sit at room temperature for a few minutes before serving cold.

Pair with One of These Recipes

  • Cucumber Salad: A refreshing Cucumber Salad with a light rice vinegar dressing adds a crisp and tangy contrast to the sushi balls.
  • Miso Soup: A warm bowl of Miso Soup with tofu and seaweed provides a comforting and savory complement.
  • Edamame: Steamed Edamame sprinkled with sea salt offers a simple and satisfying side.

FAQ’S

Which Is The Best Salmon For Sushi?

The best salmon for sushi is typically high-quality, fresh, and specifically labeled as “sushi-grade” or “sashimi-grade.” Some popular choices include:

King Salmon (Chinook): Known for its rich and buttery flavor.

Sockeye Salmon: Offers a deep red color and robust taste.

salmon sushi balls

Salmon Sushi Balls Recipe

Yield: 2
Prep Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 10 minutes
Salmon Sushi Balls are tasty rice balls wrapped in smoked salmon, perfect for a fun and easy-to-make snack.

Ingredients

  • 1 cup cooked rice
  • 1/2 cup smoked salmon slices
  • 1/4 cup soy sauce
  • 2-3 sheets nori seaweed

Instructions

  1. Mix the cooked rice with soy sauce until evenly combined.
  2. Divide rice mixture into equal small portions, take each portion of the rice, and form them into small, compact balls.
  3. Lay a slice of smoked salmon on a piece of cling film.
  4. Place a rice ball on top of the smoked salmon slice.
  5. Use the cling film to wrap the salmon around the rice ball tightly, ensuring it holds its shape.
  6. Place the wrapped sushi balls in the refrigerator for an hour to set.
  7. Remove the salmon sushi balls from the cling film and serve immediately.

Notes

  • Damp Hands: Keep your hands slightly damp to fold rice mixture for making balls to prevent the rice from sticking to your fingers.
  • Practice Patience: Allow the salmon sushi balls to chill in the fridge for longer than an hour if possible; this will help them hold their shape better and enhance the flavors.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 2889mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 16g

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