Smoked Salmon Brown Grain Balls

 

Smoked Salmon Onigirazu (Rice Sandwich)

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Salmon Onigiri Triangle Rice Snack!

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Smoked Salmon and Avocado Rice Balls

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Easy smoked salmon rice balls

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How to make ★Onigiri★8 Basic Rice Balls~基本のおにぎりの作り方~(EP77)

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Ramsay’s Classic Scrambled Eggs and Smoked Salmon Gordon Ramsay

Video taken from the channel: Gordon Ramsay


1 cup gluten-free breadcrumbs. 1 ⁄3 cup gluten-free plain flour. Vegetable oil, for shallow frying.

Gluten-free tzatziki, to serve. FILLING. 450g packet microwave jasmine rice.

1 egg, lightly beaten. 140g tub spreadable cream cheese. 100g sliced smoked salmon, finely.

Ingredients ½ cup uncooked white rice ½ cup water 2 (14.75 ounce) cans salmon, drained and flaked ½ cup grated carrot ¼ cup chopped onion 2 eaches eggs 1 pinch salt and pepper to taste 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup water. 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.

I use short-grain brown rice, which is a little less sticky than white rice and forms a looser ball. You can use leftover cooked salmon in place of the cooked smoked salmon. Instead of mixing the salmon into the rice, you can stuff it in the middle of the rice ball: loosely form a ball of rice, press a hollow in the middle, stuff the filling into the hollow, and squeeze the rice to form the onigiri.

Scoop about 1 tablespoon salmon into center of rice, and gently fold rice around filling. Wet hands as necessary, and pack rice into firm, slightly flattened ball. Sprinkle with Shichimi Togarashi, and wrap strip of nori around rice ball. Repeat process with remaining rice.

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. 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. Ingredients: 1 cup kosher salt, 1/2 cup sugar, 1/2 cup dark brown sugar, 1 tablespoon crushed black peppercorns, 2 large salmon fillets or sides, pin bones remove. Slice the avocado into chunks and chop the dill. Slice the smoked salmon into chunks.

Coat the avocado and salmon chunks using the rice, and use your hands to make spherical shapes. In the end, they should look like small balls. Instructions Heat smoker to 250-275 degrees F. Combine salt, pepper, dill and brown sugar to form the rub.

Pat gently onto top of salmon.

List of related literature:

Make 7 more Smoked Salmon Rice Balls the same way.

“Sushi For Dummies” by Judi Strada, Mineko Takane Moreno
from Sushi For Dummies
by Judi Strada, Mineko Takane Moreno
Wiley, 2011

Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

In a large bowl, combine the cooled bacon mixture and the cooled rice with the ground pork, paprika, thyme, marjoram, parsley, dill, remaining 1 tsp salt, and pepper.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

Cover the “long rice” with the red sauce, then the pork-shrimp mixture, then sprinkle with finely flaked smoked fish (tinapa) and powdered, crisp pork cracklings.

“Unmentionable Cuisine” by Calvin W. Schwabe
from Unmentionable Cuisine
by Calvin W. Schwabe
University Press of Virginia, 1988

Then arrange them on a large dish, with 125 g (4 oz) of smoked salmon cut into strips in the centre.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

WHY THIS RECIPE WORKS: We wanted to capture the intense, smoky flavor of hot-smoked fish and the firm but silky texture of the cold-smoked type—without turning the recipe into a day-long project.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Good smoked salmon needs little embellishment, but it is nice to do something other than pair it with capers and sour cream.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add 1⁄2 cup flaked smoked trout or minced smoked salmon and 2 tablespoons minced fresh parsley leaves and lemon juice.

“How to Cook Everything: Holiday Cooking” by Mark Bittman, Alan Witschonke
from How to Cook Everything: Holiday Cooking
by Mark Bittman, Alan Witschonke
HMH Books, 2011

Smoked salmon, served raw on buttered brown bread, with just a squeeze of lemon and a grinding of black pepper, is perhaps the quintessential product of the cold-smoker’s art.

“The River Cottage Fish Book” by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
from The River Cottage Fish Book
by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
Bloomsbury, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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5 comments

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  • Hello Ms Akino!
    I was wondering; is eating onigiri good for dieting? Will you gain a lot of weight when eating it? Or will you lose weight?
    Because it contains rice, it has many carbohydrates. How many onigiri do you eat per week?
    Thank you in advance!

  • That’s so many unhealthy ingredients. I would stick to spices rice and raw, fish. Vinegar maybe.
    Fucking soy will make you unfertile.

  • Loved it! Every comment you made was going through my head at the exact same time… except the sugar. Finger in sugar pot? Silly goose.

  • “You look kinda down Ash! Have a doughnut that always cheers me up!”
    “Pikapika”
    “These doughnuts are great! Jelly filled are my fav!! Nothing can beat a jelly filled doughnut!”

  • I don’t like scrambled eggs, but if you put those ones in front of me, I’d chow down. It looks so much better than the diner style ones you see over here.