Crispy furikake salmon bites turn a cup of leftover rice and a cup of diced salmon into golden air-fried rice balls: mix with furikake until sticky, roll into 4 cm balls, coat in egg and breadcrumbs and air-fry at 180 °C for 15 minutes. A protein-packed snack or bento filler made from leftovers. Makes about 10 bites; serves 3.
Instructions
- 1
Skin the salmon (a quick torch pass loosens it), cut into small cubes and add to the rice.
- 2
Add the furikake and mix like a dough until the blend is sticky and holds together.
- 3
Form balls about 4 cm across.
- 4
Dip each ball in beaten egg, then roll in breadcrumbs.
- 5
Air-fry at 180 °C / 350 °F until golden and crisp.
15:00 - 6
No air fryer? Bake at 180 °C for 20–25 minutes, flipping once — or deep-fry.
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Frequently Asked Questions
Is the salmon raw inside the balls?
It goes in raw and cooks through: the cubes are small and the balls are only 4 cm across, so 15 minutes at 180 °C cooks the fish while the crumb crust turns golden. Cut one open the first time to check — the salmon should be opaque.
My balls fall apart — what went wrong?
The rice was probably cold and dry. Slightly warm rice is sticky enough to bind; mix it with the salmon and furikake like a dough until the mass holds together in your hand before you start rolling.
What can I use instead of furikake?
Chop half a sheet of nori into small flakes and mix it with toasted sesame seeds and a pinch of salt — that’s most of what furikake is. A little bonito flake or dried dill also works if you have it.