Salmon rice balls.
Rice Foundation⏱ 15min👥 2 servings
Ingredients
- A moderate amount of skinless salmon.
- A moderate amount of freshly cooked rice.
- Slightly diluted Cheongju.
- A splash of delicious liquor.
- A pinch (or two) of salt.
- A moderate amount of green onions.
- A moderate amount of black sesame seeds.
- A small amount of sesame oil.
Instructions
1
Cut the salmon into pieces suitable for cooking and sauté them in a frying pan without adding oil.
2
When oil starts to render from the salmon, add rice wine (cheongju), cooking wine (matsul), and salt. Using a Korean radish spoon, gently break up the salmon while simmering over low heat.
3
Place the cooked salmon on a paper towel to gently blot away excess oil.
4
Place the prepared salmon, chopped chives (buchu), sesame seeds, and sesame oil on top of a bowl of warm rice and mix everything together thoroughly.
5
Carefully squeeze out the air with your hands to shape it into bite-sized pieces that are easy to eat.