Let’s begin by gathering our ingredients for Wasabi Salmon Meatballs:
1lb skinless salmon fillet
3 scallions, thinly sliced
1 tablespoon diced pickled ginger
1 teaspoon wasabi powder
2 tablespoons chopped cilantro
1 tablespoon lemon juice
1 tablespoon soy sauce
1 cup breadcrumbs
1 teaspoon salt
freshly ground black pepper
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
Preheat the oven to 425ºF and line a large baking pan with nonstick parchment paper.
Cut the salmon into 1-inch cubes and place in the freezer for 20 minutes.
Beat the egg in a large mixing bowl. Add 3 diced scallions, 1 tablespoon diced pickled ginger, 1 teaspoon wasabi powder, 2 tablespoons chopped cilantro, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1 cup breadcrumbs, 1 teaspoon salt, and a sprinkling of pepper.
Once salmon is chilled, pulse in a food processor. Don’t overprocess—you want to retain some pieces of fish for texture. Add breading mixture to processor and pulse with salmon until combined.
Mix the two types of sesame seeds together and spread them out on a plate. Form the salmon mixture into 12–16 balls, each about 2 inches in diameter, packing each one firmly. Roll the balls in the sesame seed mixture and place them on the prepared baking pan.
Bake for 10 minutes, turning the pan around halfway through—the balls should begin to brown on the top. Keep an eye on them to make sure they don’t burn underneath. Remove from oven and stick with toothpicks.
Plate to serve. Enjoy!
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