Salmon Rice Balls

These salmon rice balls are simple, savory, and packed with flavor. I love how the tender rice and flaky salmon come together with a touch of soy sauce and sesame oil, making them the perfect snack or light meal.

Why You’ll Love This Recipe

I like this recipe because it’s quick, wholesome, and satisfying. The rice balls are easy to shape, and the salmon adds a delicious richness. I also appreciate that they can be made ahead and enjoyed as a portable snack. With just a few ingredients, I can whip these up in no time for lunchboxes, picnics, or a cozy snack at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 1/2 cups steamed short-medium grain white rice
2 1/2 tbsp salmon flakes
1/2 tsp soy sauce
1/4 tsp sesame oil
1/2 tsp toasted black sesame seeds, more for garnish

Directions

In a medium bowl, I mix rice, salmon flakes, soy sauce, sesame oil, and black sesame until everything is well incorporated.
I put a plastic glove on one hand and add a little oil to the glove so the rice does not stick. When the rice is warm enough to handle (not cold), I place about 2 tablespoons of rice on my palm and squeeze lightly until it sticks together. Then, I shape it into a ball.
I repeat this process until all the rice is used up and finish by garnishing with more black sesame seeds.

Servings and Timing

This recipe makes about 8–10 rice balls, depending on size. It takes around 15 minutes to prepare and assemble.

Variations

I sometimes add finely chopped scallions for freshness. Another option is to use furikake seasoning instead of sesame for more umami. I can also swap salmon for tuna, chicken, or even sautéed mushrooms for a vegetarian twist. Adding a small cube of cheese or pickled plum inside the rice ball makes for a fun surprise filling.

Storage/Reheating

I like to store leftover rice balls in an airtight container in the refrigerator for up to 2 days. To reheat, I gently microwave them for 15–20 seconds until just warm. They can also be enjoyed cold, straight from the fridge.

FAQs

Can I use brown rice instead of white rice?

Yes, I can use brown rice, but short-grain white rice sticks better, making shaping easier.

Can I make these rice balls ahead of time?

I usually make them a few hours ahead, and they hold up well if stored properly in the fridge.

Do I need gloves to shape the rice balls?

I prefer gloves because they prevent sticking, but I can also wet my hands with water and a little salt.

Can I freeze salmon rice balls?

Yes, I can freeze them, but I prefer eating them fresh since freezing changes the texture of the rice.

What type of salmon works best?

I like using cooked salmon flakes from baked or grilled salmon, but canned salmon works too.

How do I keep the rice balls from falling apart?

I make sure the rice is slightly warm and sticky when shaping, then press gently but firmly.

Can I add more flavor to the rice?

Yes, I sometimes mix in a little furikake, chopped herbs, or extra soy sauce for variety.

Are these good for kids’ lunchboxes?

Yes, they are kid-friendly, easy to eat, and can be packed for lunch or snacks.

Can I make them spicy?

I sometimes add a little chili oil or sriracha to the mix for a spicy kick.

Do I need to garnish with sesame seeds?

No, but I like the nutty crunch they add and how they make the rice balls look pretty.

Conclusion

These salmon rice balls are one of my favorite quick recipes. I love how versatile they are, whether I’m making them for a snack, lunch, or a picnic. With their simple ingredients and easy prep, they always turn out delicious and satisfying.

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