Salmon and Garland Chrysanthemum Rice Balls

Name: Salmon and Garland Chrysanthemum Rice Balls
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 pieces (about 7 oz/200 g) salmon; 10.5 oz (300 g) garland chrysanthemum or spinach; 3 cups cooked sushi rice (about 18 oz/510 g); 2 tablespoons mayonnaise; 1/2 tablespoon chili soy sauce; 1 tablespoon toasted white sesame seeds; 1 large sheet roasted seaweed for kimbap

Le Ly @Lely_Texas

Stafford, Texas, Hoa Kỳ

Salmon and garland chrysanthemum rice balls are a simple yet nutritious dish. If you don't have garland chrysanthemum, you can substitute with any leafy greens.

Le Ly @Lely_Texas

Stafford, Texas, Hoa Kỳ

Salmon and garland chrysanthemum rice balls are a simple yet nutritious dish. If you don't have garland chrysanthemum, you can substitute with any leafy greens.

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Ingredients

Serves 2 servings

2 pieces(about 7 oz/200 g) salmon
10.5 oz (300 g)garland chrysanthemum or spinach
3 cupscooked sushi rice (about 18 oz/510 g)
2 tablespoonsmayonnaise
1/2 tablespoonchili soy sauce
1 tablespoontoasted white sesame seeds
1large sheet roasted seaweed for kimbap

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Steps

1

Cook the sushi rice according to package instructions. Let it cool slightly.
2

Bake the salmon in an air fryer at 400°F (about 200°C) for 20-30 minutes. Wrap the salmon in parchment paper inside aluminum foil to keep it moist and prevent burning.
3

Boil the garland chrysanthemum or spinach, drain well, squeeze out excess water, and chop finely.
4

Once the salmon is cooked, remove the skin.
5

Place 3 cups of cooked sushi rice in a large bowl. Add the mayonnaise, chili soy sauce, and salmon.
6

Add the chopped greens, toasted sesame seeds, and crumbled seaweed to the bowl and mix well.
7

Shape the rice mixture into bite-sized balls or any shape you like.
8

Enjoy immediately after mixing for the best taste.