Black-Sesame Salmon Balls Recipe

Name: Black-Sesame Salmon Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes; 1/4 cup plus 2 tablespoons finely chopped water chestnuts; 1 large egg white; 2 tablespoons cornstarch; 1 teaspoon wasabi powder; 4 small scallions, white and light green parts only, thinly sliced; 2 1/2 teaspoons finely grated ginger; Kosher salt and freshly ground pepper; 1/2 cup black sesame seeds; 2 tablespoons unseasoned rice vinegar; 1/4 cup low-sodium soy sauce; 1/2 teaspoon Asian sesame oil

Servings: persons

1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/4 cup plus 2 tablespoons finely chopped water chestnuts
1 large egg white
2 tablespoons cornstarch
1 teaspoon wasabi powder
4 small scallions, white and light green parts only, thinly sliced
2 1/2 teaspoons finely grated ginger
Kosher salt and freshly ground pepper
1/2 cup black sesame seeds
2 tablespoons unseasoned rice vinegar
1/4 cup low-sodium soy sauce
1/2 teaspoon Asian sesame oil

1
Spread the salmon cubes on a plate and freeze for 15 minutes.
2
Transfer the salmon to a food processor.
3
Add the water chestnuts, egg white, cornstarch, wasabi powder, three-fourths of the scallions, 1 1/2 teaspoons of the ginger, 2 teaspoons of kosher salt and a pinch of pepper.
4
Pulse 4 or 5 times, until the salmon is chopped and the mixture just comes together.
5
Transfer to a bowl.
6
Spread the sesame seeds on a plate.
7
Scoop the salmon mixture into mounds of 2 tablespoons each and roll into 24 balls.
8
Roll the balls in the seeds and transfer to 2 glass pie plates.
9
Set one of the plates in a large steamer.
10
Steam the salmon balls over boiling water until firm, about 6 minutes.
11
Repeat with the remaining salmon balls.
12
Meanwhile, in a bowl, combine the vinegar, soy sauce and sesame oil with the remaining scallions and ginger.
13
Serve the salmon balls with the dipping sauce.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes, 1/4 cup plus 2 tablespoons finely chopped water chestnuts, 1 large egg white, 2 tablespoons cornstarch, and more.

Yes, Black-Sesame Salmon Balls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Sesame Salmon Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions