Savory Salmon Mayo Korean Rice Balls You'll Adore

Savory Salmon Mayo Korean Rice Balls You’ll Love to Make

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Start by placing the salmon fillet on a flat surface. Season both sides with salt and pepper.
Heat a bit of cooking oil in a pan over medium heat. Cook the salmon fillet for about five minutes on each side until golden brown.
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch. Drain using a strainer.
Transfer the rinsed rice to a rice cooker or instant pot and cook according to the manufacturer’s instructions.
Once the rice is ready, transfer two cups of hot rice to a large bowl. Add in the shredded salmon, Kewpie mayo, rice seasoning, and toasted sesame oil. Stir to combine.
Coat your hands lightly with toasted sesame oil. Take a portion of the mixture and gently shape it into a ball.
Shred the seaweed snack into smaller pieces and roll your rice balls in the shredded seaweed until well-coated.