{"id":20,"date":"2026-01-04T01:02:17","date_gmt":"2026-01-04T01:02:17","guid":{"rendered":"https:\/\/erikdavidson.io\/?p=20"},"modified":"2026-01-04T01:05:36","modified_gmt":"2026-01-04T01:05:36","slug":"salmon-rice-balls","status":"publish","type":"post","link":"https:\/\/erikdavidson.io\/?p=20","title":{"rendered":"Salmon Rice Balls"},"content":{"rendered":"\n

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\u2014perfect for parties or weeknight meal<\/p>\n\n\n\n

\"\"
Screenshot<\/figcaption><\/figure>\n\n\n\n

\ud83d\uded2\u00a0 Ingredients (Makes ~6\u20138 Small Balls)<\/strong><\/h4>\n\n\n\n

Salmon & Rice Mixture<\/p>\n\n\n\n

    \n
  • 8 oz cooked salmon fillet, skin removed<\/strong> and flaked<\/li>\n\n\n\n
  • 2 cups cooked rice (short-grain or jasmine works best)<\/li>\n\n\n\n
  • 1\u20132 tbsp soy sauce or tamari (optional, for flavor)<\/li>\n\n\n\n
  • 2 green onions, thinly sliced <\/li>\n\n\n\n
  • 1 tsp sesame oil (optional, adds nutty aroma)<\/li>\n\n\n\n
  • \u00bd tsp salt (adjust to taste)<\/li>\n\n\n\n
  • \u00bc tsp black pepper<\/li>\n<\/ul>\n\n\n\n

    Optional Crisp\/Texture Add-Ons<\/p>\n\n\n\n

      \n
    • \u00bc cup panko breadcrumbs (optional for light coating\/crisping)\n
        \n
      • Dairy-free: standard panko or gluten-free panko<\/li>\n<\/ul>\n<\/li>\n\n\n\n
      • Sprinkle of sesame seeds (for garnish)<\/li>\n<\/ul>\n\n\n\n

        Tangy Sauce<\/p>\n\n\n\n

          \n
        • 2 tbsp mayonnaise\n
            \n
          • Dairy-free option: vegan mayo<\/li>\n<\/ul>\n<\/li>\n\n\n\n
          • 1 tbsp rice vinegar (or lemon juice)<\/li>\n\n\n\n
          • 1 tbsp sriracha <\/li>\n<\/ul>\n\n\n\n

            \ud83d\udd2a Instructions<\/strong><\/h2>\n\n\n\n
              \n
            1. Prepare the Salmon<\/strong>
              \u2022 If not already cooked, bake, grill, or pan-fry your salmon fillet until just cooked through.
              \u2022 Flake into small pieces with a fork.<\/li>\n<\/ol>\n\n\n\n

              2.\u00a0Mix the Rice & Salmo<\/strong>n<\/p>\n\n\n\n

                \n
              • In a large bowl, combine cooked rice, flaked salmon, green onions, soy sauce\/tamari (if using), sesame oil (if using), salt, and pepper.<\/li>\n\n\n\n
              • Stir gently until evenly mixed.<\/li>\n<\/ul>\n\n\n\n
                  \n
                1. Shape the Rice Balls<\/strong>
                  \u2022 Lightly wet your hands to prevent sticking.
                  \u2022 Scoop about \u00bd cup of the salmon-rice mix and form it into a tight ball or patty.
                  \u2022 Repeat until all mixture is shaped.
                  \u2022 If you want more structure, sprinkle panko onto the outside before shaping<\/li>\n<\/ol>\n\n\n\n
                    \n
                  1. Shape the Rice Balls<\/strong>
                    \u2022 Lightly wet your hands to prevent sticking.
                    \u2022 Scoop about \u00bd cup of the salmon-rice mix and form it into a tight ball or patty.
                    \u2022 Repeat until all mixture is shaped.
                    \u2022 If you want more structure, sprinkle panko onto the outside before shaping<\/li>\n<\/ol>\n\n\n\n

                    4. \ud83d\udd25 Crisp Finish (Choose One Method)<\/strong><\/p>\n\n\n\n

                    \n
                    \n

                    \ud83c\udf73 Skillet Method (Best Golden Crust)<\/span><\/strong>
                    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 1\u00bd\u20132 minutes per side, turning gently, until golden and crisp on all sides.
                    4. Transfer to a plate and rest 1 minute before serving<\/p>\n<\/div>\n\n\n\n

                    \n

                    \ud83c\udf2c\ufe0f Air Fryer Method (Cleaner & Lighter)<\/span><\/strong>
                    1. Preheat air fryer to 375\u00b0F.
                    2. Lightly brush or spray rice balls with melted butter or vegan butter.
                    3. Place in a single layer.
                    4. Air fry for 8\u201310 minutes, flipping halfway, until golden and crisp<\/p>\n<\/div>\n<\/div>\n\n\n\n

                      \n
                    1. Make the Tangy Sauce<\/strong>
                      \u2022 In a small bowl, whisk together mayonnaise (or vegan mayo), rice vinegar (or lemon), and sriracha.<\/li>\n<\/ol>\n\n\n\n

                      6.\u00a0Serve<\/strong><\/p>\n\n\n\n

                        \n
                      • Arrange salmon rice balls on a platter.<\/li>\n\n\n\n
                      • Drizzle the tangy sauce over them or serve on the side for dipping.<\/li>\n\n\n\n
                      • Sprinkle sesame seeds and extra green onions for garnish if desired.<\/li>\n<\/ul>\n\n\n\n

                        \u2e3b<\/p>\n\n\n\n

                        <\/p>\n","protected":false},"excerpt":{"rendered":"

                        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\u2014perfect for parties or weeknight meal \ud83d\uded2\u00a0 Ingredients (Makes ~6\u20138 Small Balls) Salmon & Rice Mixture Optional Crisp\/Texture Add-Ons Tangy […]<\/p>\n","protected":false},"author":1,"featured_media":21,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,4,6,5],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-air-fryer","category-food-recipes","category-salmon","category-seafood"],"_links":{"self":[{"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20"}],"version-history":[{"count":1,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions"}],"predecessor-version":[{"id":22,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions\/22"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/media\/21"}],"wp:attachment":[{"href":"https:\/\/erikdavidson.io\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}