Crispy Spicy Salmon Riceballs (Salmon Patty Recipe)
Okay, I had a few leftover patties from my previous firecracker salmon rice paper roll recipe and I JUST HAD TO REPURPOSE THEM AND TURN THEM INTO SOMETHING YUMMY . These crispy spicy salmon rice balls were sooo fun to eat, super delicious, and look hellaaaaaa gourmet… MUST TRY !
What you’ll need:
Servings: About 10-12 rice balls
2-3 salmon patties
1 1/2 cups day-old cooked rice
japanese mayonnaise
sriracha
ponzu
sesame oil
sweet chili
furikake
2-4 green onion stalks
2 cups panko breadcrumbs
2 eggs
lettuce wraps (optional)
-avocado, jalapeno, cucumbers
Instructions:
1. Start by air frying salmon patties according to the package instructions. I used “Trident” brand and air fried at 400°F for 10 minutes.
2. While the salmon patties cook, make the dipping sauce by mixing Japanese mayo, sriracha, and sweet chili sauce. Stir well, set aside, and sprinkle with furikake.
3. Clean and dry green onions, then slice them.
4. In a large bowl, add cooked rice, the air-fried salmon patties, 1-2 tablespoons of Japanese mayo, 1 tablespoon of sriracha, 1 teaspoon of ponzu, 1 teaspoon of sesame oil, and as many sliced green onions as you like. Use your hands to mix and break up the salmon patties until everything is well combined.
5. Take a handful of the mixture and roll it into ball shapes. Repeat until all balls are formed.
6. In one bowl, mix panko breadcrumbs with a pinch of salt and pepper. In another bowl, beat two eggs with a tablespoon of water.
7. Dip each ball into the egg wash, then the breadcrumbs, and repeat to double coat. Continue until all balls are coated.
8. Air fry the rice balls at 350°F for about 10 minutes, flipping halfway, until golden brown.
9. Once done, let them cool slightly, then serve with the dipping sauce on the side.
10. Enjoy as is, or take it up a notch by serving them in lettuce wraps with toppings like sliced cucumbers, avocado, and jalapeños!
