Yen Can Cook: Sriracha Salmon Rice Balls

Still remember I shared the recipe of Spicy Chicken Wrap which I used Sriracha chili sauce as one of the ingredients of the spread? That bottle of chili sauce is sitting in my fridge for months and I think it’s better I use it up before the expired date. (which happen quite often to the groceries in my pantry =.=”)

Inspired by one of my bento enthusiast friend, I decided to whip up some rice balls for my bento lunch. You may prepare the rice balls the night before and put in fridge then reheat them in the morning.



Salmon, fully cooked and break into small pieces

1 cup cooked rice

2 tablespoon Lingham Sriracha Chili Sauce

1 tablespoon mayonnaise

1/2 yellow onion, chopped

1 tablespoons soy sauce

Black sesame seeds

Oil for pan frying


Step 1: Season the cooked rice with soy sauce.

Step 2: Stir fry the chopped onions for 2-3 minutes. Set aside.

Step 3: In a mixing bowl, stir together the salmon, mayonnaise, Sriracha sauce, onions (Step 2) and black sesame seeds. Add in seasoned rice (Step 1) and mix well all the ingredients.



Step 4: With wet hands, take a handful of rice mixture firmly press together the rice until you have a dense ball. Continue to form the rice until you have a fat triangle.



Or you may use this onigiri mould (I got this from Daiso) to do the rice shaping.

Step 5: Pan fry the onigiri until lightly golden and crispy.

Step 6: Serve.








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