These salmon rice balls are tender, flavorful bites of flaky salmon mixed with seasoned rice and finished with a tangy sauce. Soft, easy to eat with your hands, and customizable with optional crisping or panko coating—perfect for parties or weeknight meal
🛒 Ingredients (Makes ~6–8 Small Balls)
Salmon & Rice Mixture
- 8 oz cooked salmon fillet, skin removed and flaked
- 2 cups cooked rice (short-grain or jasmine works best)
- 1–2 tbsp soy sauce or tamari (optional, for flavor)
- 2 green onions, thinly sliced
- 1 tsp sesame oil (optional, adds nutty aroma)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Optional Crisp/Texture Add-Ons
- ¼ cup panko breadcrumbs (optional for light coating/crisping)
- Dairy-free: standard panko or gluten-free panko
- Sprinkle of sesame seeds (for garnish)
Tangy Sauce
- 2 tbsp mayonnaise
- Dairy-free option: vegan mayo
- 1 tbsp rice vinegar (or lemon juice)
- 1 tbsp sriracha
🔪 Instructions
- Prepare the Salmon
• If not already cooked, bake, grill, or pan-fry your salmon fillet until just cooked through.
• Flake into small pieces with a fork.
2. Mix the Rice & Salmon
- In a large bowl, combine cooked rice, flaked salmon, green onions, soy sauce/tamari (if using), sesame oil (if using), salt, and pepper.
- Stir gently until evenly mixed.
- Shape the Rice Balls
• Lightly wet your hands to prevent sticking.
• Scoop about ½ cup of the salmon-rice mix and form it into a tight ball or patty.
• Repeat until all mixture is shaped.
• If you want more structure, sprinkle panko onto the outside before shaping
- Shape the Rice Balls
• Lightly wet your hands to prevent sticking.
• Scoop about ½ cup of the salmon-rice mix and form it into a tight ball or patty.
• Repeat until all mixture is shaped.
• If you want more structure, sprinkle panko onto the outside before shaping
4. 🔥 Crisp Finish (Choose One Method)
🍳 Skillet Method (Best Golden Crust)
1. Heat a nonstick skillet over medium heat.
2. Add butter or vegan butter and let it melt fully.
3. Add rice balls and cook 1½–2 minutes per side, turning gently, until golden and crisp on all sides.
4. Transfer to a plate and rest 1 minute before serving
🌬️ Air Fryer Method (Cleaner & Lighter)
1. Preheat air fryer to 375°F.
2. Lightly brush or spray rice balls with melted butter or vegan butter.
3. Place in a single layer.
4. Air fry for 8–10 minutes, flipping halfway, until golden and crisp
- Make the Tangy Sauce
• In a small bowl, whisk together mayonnaise (or vegan mayo), rice vinegar (or lemon), and sriracha.
6. Serve
- Arrange salmon rice balls on a platter.
- Drizzle the tangy sauce over them or serve on the side for dipping.
- Sprinkle sesame seeds and extra green onions for garnish if desired.
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