Kitchi Rice Balls
Treat the kids to soft salmon rice balls mixed with scrambled egg and colorful carrots. Kitchi Sauce is the only seasoning needed for both grilling the salmon and mixing the rice. Press the mixture into molds and wrap with seaweed for nutritious, bite-sized rice balls that are easy to enjoy.
Ingredients
1 cup cooked Japanese rice
150 g salmon fillet
1 egg
¼ cup finely diced carrots
2–3 tbsp Kitchi Sauce, or adjust to taste
Seaweed sheets cut into strips, for wrapping
A little oil, for grilling the salmon and cooking the egg
Instructions
Heat a little oil in a pan over medium heat, then add the salmon.
When the salmon begins to cook, pour 1–2 tablespoons of Kitchi Sauce over it. Continue grilling and turn the fish until evenly coated and fully cooked.
Transfer the salmon to a bowl. Check carefully and remove all bones, then use a fork to flake the fish into small pieces.
Crack the egg into a bowl and beat well. Heat a little oil in a pan over low heat, then add the egg and carrots. Scramble the egg into small pieces and cook thoroughly.
Place the Japanese rice, flaked salmon, scrambled egg, and carrots in a bowl. Add a little more Kitchi Sauce and mix until evenly combined.
Spoon the mixture into a rice-ball mold and press gently but firmly. Remove from the mold and wrap each rice ball with a strip of seaweed.
Allow the rice balls to cool to a comfortable eating temperature, then arrange them on a plate and serve.
These bite-sized Kitchi Salmon Rice Balls are soft and easy to eat, providing protein from the salmon and egg along with colorful carrots. With just one bottle of Kitchi Sauce, they’re full of flavor and sure to be a hit with kids.
Watch the Cooking Video
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