Homemade Japanese Salmon Flakes for Perfect Rice Balls Filling

In this video, I'll show you how to make Japanese salmon flakes that are way better than store-bought! This quick 20-minute recipe creates perfectly seasoned flakes that'll elevate your rice balls and everyday rice dishes with authentic Japanese flavors.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat salmon fillets dry, salt both sides and rest for 10 minutes. Meanwhile, start boiling water.

Step 2

After 5 minutes, pat salmon dry again to remove moisture drawn out by salt.

Step 3

Add salmon to simmering water and cook for 5 minutes.

Step 4

Remove salmon, shake off excess water, and transfer to container. Remove skin and break into flakes, removing any bones.

Step 5

Heat frying pan on low-medium heat with butter. Once melted, add salmon flakes with sake, mirin and salt. Mix well and heat until liquid reduces.

Step 6

Turn off heat, mix in soy sauce and sesame seeds.

Step 7

Serve immediately or cool, then refrigerate in covered container for up to 5 days.