SALMON AND RICE BALLS
This is something my mom used to make when I was growing up. It's easy, inexpensive and filling! I always make sure my canned salmon is wild caught for a healthier fish. I also like to leave the bones in for the calcium - just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they made for dinner.
Provided by Noeller67
Categories Fish Cakes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
- Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil.
- Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 13 g, Cholesterol 86.3 mg, Fat 11 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 2.5 g, Sodium 639.4 mg, Sugar 1.2 g
BAKED SALMON BALLS
I found these in the news paper about 25 years ago and just found the recipe again. As I recall they were quite tastey! Give em a try!
Provided by Pegger1
Categories High Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Drain salmon.
- Combine with next six ingredients.
- Form into 25 balls.
- Place on greased cookie sheet.
- Bake in preheated 350 degree oven for 20 minutes.
- Serve as an appetizer w/tartar sauce or as an entree.
RICE BALLS WITH SALMON FILLING (ONIGIRI)
Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).
Provided by Amy Kaneko
Categories Breakfast Lunch snack Rice Salmon Quick & Easy Kid-Friendly Small Plates
Yield Makes 4
Number Of Ingredients 4
Steps:
- In a shallow bowl, dissolve the salt in 1 cup water. Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the center. Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls.
- Dry your hands thoroughly. With the pointed end of the rice triangle facing the ceiling, wrap the nori around the bottom of each triangle, leaving the point showing between the open ends of the nori. Eat right away, or pack in your lunch box for later.
- Variations:
- Yaki Onigiri (Grilled Rice Balls): These rice balls have no filling or nori. Instead, once compactly formed, they are brushed with soy or miso and broiled until they are crispy and chewy on the outside and soft on the inside. As they are broiling (or grilling), evenly drizzle both sides of each triangle with 1 teaspoon soy sauce or brush with 1 teaspoon white miso. Broil, turning once, until both sides are very browned. Do not allow them to burn; especially watch the miso, which can burn quickly. These onigiri are delicious hot.
BAKED SALMON & RICE BALLS
This is something my mom used to make when I was growing up. It's easy, inexpensive and filling! I always make sure my canned salmon is "wild caught" for a healthier fish. I also like to leave the bones in for the calcium - just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they "made" for dinner. Goes nicely with a side of cooked green peas.
Provided by Noeller67
Categories Healthy
Time 1h15m
Yield 8 balls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Oil an 11x9 pan with cooking spray and set aside.
- Cook the rice according to package directions and set aside to cool.
- Remove the skin from the canned salmon (and the bones if you prefer).
- Put the salmon, cooled rice, carrots, onions and eggs in a large bowl.
- Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger.
- Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
- Arrange balls in the prepared pan and allow room for them to expand as they cook.
- Mix the soup and water together well and pour over the balls.
- Cover with foil and bake in 350 oven for 1 hour.
- Allow the salmon balls to rest for a few minutes before serving.
Nutrition Facts : Calories 216.1, Fat 7.1, SaturatedFat 1.5, Cholesterol 107.2, Sodium 328.9, Carbohydrate 12.6, Fiber 0.4, Sugar 0.8, Protein 23.8
JAPANESE RICE BALLS
Steps:
- Gather the ingredients.
- Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
- Wet your hands with water so that rice won't stick.
- Rub some salt on your wet hands.
- Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
- Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
- Hold rice between palms.
- Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
- Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).
Nutrition Facts : Calories 119 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 3 g, Fat 1 g, ServingSize 8 rice balls (8 servings), UnsaturatedFat 0 g
SALMON ONIGIRI RICE BALLS (鮭おにぎり)
How to make flavorful Japanese salmon onigiri rice balls (鮭おにぎり) made with salmon flakes fried in butter and soy sauce, then mixed with chopped spring onions and sesame seeds. (Makes 5-6 rice balls.)
Provided by Yuto Omura
Categories Rice
Time 30m
Number Of Ingredients 7
Steps:
- Heat up a frying pan on medium and add 1 tsp unsalted butter.
- Once the butter is melted, add the salmon filled to the pan and fry until it's cooked through and flakey.
- Using a wooden spatula, break up the salmon into smaller flakes.
- Add 1 tbsp soy sauce to the pan, mix with the salmon flakes and cook until liquid is gone.
- Turn off the heat and transfer the cooked salmon flakes to a large heatproof bowl.
- Add the cooked rice, 1/2 tbsp white sesame seeds and 1 tbsp of chopped spring onion to the bowl.
- Mix well until the ingredients are evenly distributed through the rice.
- Take approx 100-130g of the rice and shape it into a rounded triangle using your preferred method. (Make sure to sprinkle salt on your hands/plastic wrap/mold first. If using bare hands, submerge them in ice cold water and rub salt over them before shaping.)
- Don't handle the rice for too long, quicker is better. Once you're happy with the shape, wrap it with nori.
- Repeat steps 8-9 until you have 5-6 rice balls
- Eat straight away or put in your lunch box with an ice pack. Best eaten the same day. (See note)
- Enjoy!
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