Photo: Korea Ministry of Food and Drug Safety

Fried Salmon Rice Balls

Name: Fried Salmon Rice Balls
Cuisine: South Korea
Ingredients: 30 g carrot (30g); 30 g green bell pepper (30g); 30 g onion (30g); 100 g cooked rice (100g); 20 g mayonnaise (20g); 130 g canned salmon (1 can = (1 can = 130g); 10 g vinegar (10g); 15 g teriyaki sauce (15g); 40 g egg (40g); 60 g breadcrumbs (60g); 50 g baby greens (50g); 10 g Oriental sauce: vinegar (10g); 15 g lemon juice (15g); 10 g soy sauce (10g); 10 g minced garlic (10g); 10 g honey (10g); 20 g olive oil (20g); 5 g sesame seeds (5g)

연어주먹밥튀김

Rice · Fried

RiceCourse

660kcal · per serving

Not spicySpice

No pork

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Recipe

Fried Salmon Rice Balls

Not spicyNo porkContains: egg, gluten, soy, sesame, fish

Ingredients Tap an ingredient to check it off

Servings1

carrot당근(30g)
30 g
green bell pepper피망(30g)
30 g
onion양파(30g)
30 g
cooked rice밥(100g)
100 g
mayonnaise마요네즈(20g)
20 g
canned salmon (1 can =통조림 연어(1캔=(1 can = 130g)
130 g
vinegar식초(10g)
10 g
teriyaki sauce데리야키소스(15g)
15 g
egg달걀(40g)
40 g
breadcrumbs빵가루(60g)
60 g
baby greens어린잎채소(50g)
50 g
Oriental sauce: vinegar오리엔탈소스 식초(10g)
10 g
lemon juice레몬즙(15g)
15 g
soy sauce간장(10g)
10 g
minced garlic다진 마늘(10g)
10 g
honey꿀(10g)
10 g
olive oil올리브유(20g)
20 g
sesame seeds참깨(5g)
5 g

Nutrition per serving

660kcal

25.1gCarbs

6.56gProtein

6.75gFat

537.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Finely chop the carrot, green bell pepper and onion, lightly stir-fry them in oil, and mix them into the rice with mayonnaise (10g).
Drain the oil from the canned salmon and blanch it for about 30 seconds in boiling water with vinegar.
Toss the salmon with the teriyaki sauce and mayonnaise (10g) to season.
Shape the rice into rounds, put the salmon in the center, and make the rice balls.
Coat them with beaten egg and breadcrumbs and fry until crispy in oil preheated to 160°C.
Plate the fried salmon rice balls with baby greens and serve with the Oriental sauce to finish.

💡 TipThe salmon is blanched in vinegar water to remove as much salt as possible, reducing sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.