Copper River Salmon Inari Bombs
Recipe by Diane Wiese
Once again, Diane shares with us a delectable recipe that merges the bold flavors of Japanese cuisine with the rich essence of wild-caught Copper River Sockeye salmon: Salmon Balls with Sushi Rice and Aburagge. This delightful fusion dish brings together the natural goodness of fresh salmon with an array of aromatic herbs and spices, all wrapped in a crispy Aburagge pouch and served atop seasoned sushi rice.
Ingredients
For Salmon Balls
3/4 lb Copper River Sockeye skinless boneless chopped finely.
4 green onions finely sliced green part only
1/2 cup cilantro leaves finely chopped
1 garlic clove minced
1/2 tsp minced ginger
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
1 tsp chili crisp with the oil
1 tsp red curry paste
1 tbs sweet chili sauce
4 tbs panko breadcrumbs
For the Sushi Rice and Aburaage
2 cups short-grain Japanese rice washed twice & cooked according to directions, chill & mix in 2-3 tbs Seasoned Rice Vinegar
16 Aburaage pouches (Aburaage is Japanese deep-fried tofu pouches)
For The Sauce
1/2 cup soy sauce
2 tbs sesame oil
4 tbs honey
2 tbs seasoned rice vinegar
1 tbs chili crisp with the oil
2 tsp fresh ginger grated
1 tbs black sesame seeds
2 tbs finely chopped green onion
Instructions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Finely dice salmon. Combine all remaining ingredients except the breadcrumbs in a bowl. Add this mixture to the chopped salmon and stir in the breadcrumbs. Form into 16 meatballs and arrange on prepared baking sheet. Bake for 8-10 minutes.
To assemble:
Pat the Aburaage dry on paper towels, gently open them up, fill with rice, top with a meatball and drizzle with sauce. Garnish with black sesame seeds and finely sliced green onion. Serve the extra sauce for dipping.
Serving suggestion:
Tobiko (flying fish eggs) would make a nice crunch on top & pickled ginger on the side, served bento box style with chopsticks.
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Copper River Salmon Inari Bombs
