Salmon Bombs

Add this recipe to the hundreds of ways to cook our beloved salmon. Apart from the sushi everyone knows, you can cook salmon in many ways, like baked, grilled, steamed, seared, and even raw.

The possibilities are endless. You need to be resourceful and creative regarding your ingredient choices. Salmon is not only excellent and delectable but also loaded with tons of health benefits.

To prepare salmon bombs, you will incorporate salmon with other ingredients, such as Japanese mayonnaise, Sriracha, mirin, and sesame oil. You can always whip up something good and tasty with these critical essentials.

Salmon bombs are a fantastic substitute for preparing salmon in a unique and delectable way. This is a perfect appetizer to serve with your favorite drinks, and you can also eat them for a light lunch or dinner. The ingredients are easy to find, and you can always find substitutes if you can't find the exact ingredients. Likewise, you only need to do minimal cooking. You can eat it immediately after preparing it, so you'll have less mess to clean up.

How to Make Salmon Bombs

1.  Slice the salmon: Pat the salmon dry with paper towels. With a sharp knife, cut the salmon into small, diced pieces.

2.  Combining ingredients: Combine the kewpie mayonnaise, Sriracha, soy sauce, sesame oil, garlic powder, lemon juice, salt, and pepper in a separate bowl. Mix them all until well combined.

3.  Add salmon: Add the diced salmon and gently combine everything. Allow the salmon to soak up the flavors by setting it aside.

4.  Mixing rice: Mix rice with mirin and a little salt and pepper to add flavor in a separate bowl.

5.  Frying tofu: Fry the tofu pockets in the pan until they turn light brown and crispy on the outside but still chewy and pliable.

6.  Rice and tofu: Scoop seasoned rice into the tofu pockets, then top with the salmon mixture and sprinkle with toasted white sesame seeds, chopped scallions, and furikake.

7.  Enjoy! Serve it with stir-fried noodles and mixed greens, or enjoy it alone.

Equipment Needed

●     Use a sharp fillet knife every time you handle your salmon to cut it up and remove the skin. A sharp knife ensures a clean-cut finish and a firmly cut fish.

●     To avoid food contamination and spreading a fishy smell, only use a clean chopping board dedicated to handling seafood.

●     Fry your tofu pouches in a nonstick pan. If you have a deep fryer at home, you can also use that instead.

●     However, if you aim for a healthier dish, you can use an air fryer instead of a standard pan. This will make your job easier because you won't have to keep an eye on it while it's cooking, but it's also a good option for avoiding oily tofu pouches.

Other Tips

●     You can buy tofu pouches in Asian markets or online, but if you're having trouble finding one, you can also make your own with ingredients at home.

●     You can swap mirin out for any vinegar you have, whether it's white vinegar or apple cider vinegar. If you don't have mirin at home and don't want to buy one, follow the ratios below.

●     Mix 1 teaspoon of white vinegar with 1/2 teaspoon of sugar for every teaspoon of mirin. You can simmer it for a few minutes over low heat, occasionally stirring, until it bubbles and the sugar is completely dissolved.

●     If you don't like spicy food, you can omit the Sriracha from the recipe entirely. However, Sriracha will not be too spicy when mixed with mayo. It will just add a yummy kick to your dish.

●     You can eat these fried salmon pockets without dipping them in any sauce, but if you think it’s too dull, you can make a sriracha-mayo or sesame oil-soy sauce.

●     Also, cream cheese might be an excellent addition to this recipe, giving it extra creaminess and a tangy flavor that pairs well with salmon.

●     You can incorporate fresh dill or chopped parsley into your salmon mixture to give it a flavorful, aromatic feel.