Salmon Rice Porcupines
Transform your dinner table with these delightfully unique Salmon Rice Porcupines—flavor-packed bites that combine tender salmon, aromatic seasonings, and a crisp-yet-tender rice coating for an irresistible texture. This recipe takes flaky salmon fillets and elevates them with soy sauce, sesame oil, ginger, and garlic, forming flavorful balls that are rolled in rice to create the whimsical "porcupine" effect. Gently steamed and pan-seared, these savory morsels boast a golden rice crust while staying moist and succulent inside. Perfect as a main dish or an appetizer, they pair wonderfully with a simple soy dipping sauce or a side of fresh, steamed vegetables. Ideal for family dinners or entertaining guests, this recipe hits the sweet spot of nutritious and novel!
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Recipe Information
Ingredients
- 400 grams salmon fillet
- 150 grams uncooked white rice
- 1 large egg
- 50 grams panko breadcrumbs
- 2 stalks green onion
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger
- 1 clove garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil
- 250 milliliters water
Instructions
Rinse the uncooked white rice thoroughly in cold water, then drain and set aside on a shallow plate.
Finely mince the salmon fillet to a paste-like consistency or pulse a few times in a food processor. Be careful not to over-process.
In a large mixing bowl, combine the minced salmon, egg, panko breadcrumbs, finely chopped green onions, soy sauce, sesame oil, grated ginger, minced garlic, salt, and pepper. Mix thoroughly until evenly combined.
Form the salmon mixture into 12 evenly sized balls (about the size of a ping-pong ball).
Gently roll each salmon ball over the plate of rice, pressing lightly to coat the outside with the rice grains. Ensure the rice adheres well to all sides to create the 'porcupine' effect.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, place the rice-coated salmon balls into the skillet, leaving enough space between them. Sear for 2-3 minutes per side or until the rice starts to firm and turn slightly golden.
Carefully pour the water into the skillet around the salmon balls, being cautious of splattering. Lower the heat to medium-low and cover the skillet with a lid.
Steam the salmon rice porcupines for 10 minutes or until the rice is tender and cooked through. Check occasionally to ensure there’s still enough water in the skillet and add a splash more if needed.
Remove the lid and let the salmon rice porcupines cook for an additional 2-3 minutes to slightly crisp the rice coating.
Serve hot with a side of soy dipping sauce, steamed vegetables, or your favorite salad.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 45.5 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3977 mg | 173% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.8 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 56.1 mcg | 281% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
