Rice Dishes

Crispy Salmon Rice Balls with Oriental Dressing

Name: Crispy Salmon Rice Balls with Oriental Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 30 g Carrot; 30 g Green bell pepper; 30 g Onion; 100 g Cooked rice; 20 g Mayonnaise; 1 can (130 g) Canned salmon; 10 g Vinegar; 15 g Teriyaki sauce; 40 g Egg; 60 g Breadcrumbs; 50 g Baby greens; as needed Frying oil; 10 g Vinegar; 15 g Lemon juice; 10 g Soy sauce; 10 g Minced garlic; 10 g Honey; 20 g Olive oil; 5 g Sesame seeds

연어주먹밥튀김

Vegetable rice balls stuffed with teriyaki-mayo salmon, breaded and fried, served on baby greens with a soy-lemon-garlic dressing. Blanching canned salmon in vinegar water removes as much salt as possible.

📝 Step-by-Step Instructions

Finely chop the carrot, pepper and onion, sauté briefly in oil and mix into the rice with 10 g of mayonnaise.

Crispy Salmon Rice Balls with Oriental Dressing — step 1

Drain the oil from the salmon and blanch it for about 30 seconds in boiling water with the vinegar.

Crispy Salmon Rice Balls with Oriental Dressing — step 2

Toss the salmon with the teriyaki sauce and 10 g of mayonnaise.

Crispy Salmon Rice Balls with Oriental Dressing — step 3

Shape the rice into balls with salmon in the center.

Crispy Salmon Rice Balls with Oriental Dressing — step 4

Coat in beaten egg and breadcrumbs and deep-fry in oil preheated to 160°C until crisp.

Crispy Salmon Rice Balls with Oriental Dressing — step 5

Plate the rice balls with the baby greens and serve with the oriental dressing.

Crispy Salmon Rice Balls with Oriental Dressing — step 6

📊 Nutrition Facts (per serving)

660.2Calories (kcal)

25.1 gCarbs

6.56 gProtein

6.75 gFat

537.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.