00:00Hey, I'm Yuto and today on Statue, I'm going to show you how to make a super easy and delicious
00:05salmon rice ball. Let's get started. First, heat up a frying pan on medium and add about
00:11one teaspoon worth of butter. Once it's melted, add 100 grams of salmon fillet. This one has
00:19already been deboned and I removed the skin. Fry this for a couple of minutes on each side or
00:26until it's cooked all the way through. Once it reaches this point, use a spatula to break it up
00:37into flakes. It's up to you how small you break it. The smaller the flakes, the more evenly it will
00:43disperse through the rice. But some people prefer big chunks of salmon and that's fine too.
00:49Mine has a mixture of big and small pieces and I'm happy with that. So now I'm gonna add one
00:56tablespoon of soy sauce and continue to cook until it's absorbed and there is no liquid left in the
01:02pan. Butter and soy sauce is a popular flavour combination in Japan. It's rich and salty.
01:09It's really good. Okay, this looks great. So let's take it off the heat and transfer it to your heat
01:15proof bowl. Add about 350 grams of cooked Japanese rice. That's about three quarters of a US cup or
01:35one Japanese rice cup before cooking. Then add half a tablespoon of white sesame seeds and two tablespoons
01:42of finely chopped green onion or scallions. Mix the rice using a cut and fold motion with the edge of
01:49a rice puddle or spatula. This will help prevent crushing the rice.
01:56It's also important to mention that you must use Japanese short grain white rice for rice balls.
02:01It has a sticky texture that follows its shape. I usually use a rice cooker to cook my rice but
02:07if you
02:07want to know how to cook the perfect Japanese rice, check out my rice video to learn how.
02:12Okay, this looks good so let's shape. If you're shaping by hand, wet your hands with cold water to
02:19stop the rice from sticking. Take a handful and gently press into a ball. Turn and press the ball to
02:32shape
02:33it into a triangle like this. If you want all of the rice balls to be the same size,
02:39you might find it helpful to divide the rice into portions before you start shaping.
02:46Okay, I'm happy with this so finally wrap the nori and it's complete.
02:58If you're not confident in your shaping skills, you can use a plastic rice ball mold like this.
03:05They're very cheap, easy to use and also easy to clean. Simply fill it up with the rice to the
03:12top
03:12and use the edge of the rice puddle to spread it into the corners.
03:20So, pack it moderately to the top and then push the lid down like this. Finally, wrap with nori and
03:27that's it.
03:38Easy and delicious salmon rice balls, flavoured with batten soy sauce.
03:43I hope you enjoyed this recipe. If you want a full written recipe, it's on my blog and the link
03:49is in
03:49the description. I hope to see you in the next video.
