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“These can be steamed, baked, or fried. This version is in Japanese style. I found this recipe at a Japanese website called, but I tweaked it a bit! suitable for diabetics and children should like the bright color. good way of eating tofu”
1hr 30mins
15-20 balls

Ingredients Nutrition

  • 150 g tofu
  • 150 g cooked salmon or 150 g canned salmon
  • salt, to taste
  • 1 tablespoon cornstarch (more if needed)
  • egg white, as needed (optional)
  • egg yolk, as needed


  1. If using silken tofu, freeze it for at least 72 hours.
  2. Press the water out of the tofu (both soft and firm need to be drained) by placing a weight on it.
  3. if using canned salmon, drain water.
  4. for food processor/blender: combine salmon, starch, tofu, and hijiki. combine until well-blended.
  5. i did not use a blender or food processor.
  6. these are the directions for making salmon balls by hand.
  7. first, mash the cooked salmon.
  8. add the tofu and hijiki an starch until well blended.
  9. if mixture does not hold together well, add two egg whites or one egg white with a little of egg yolk.
  10. form into balls.
  11. deep fry, bake, or steam.
  12. i baked the balls for 15-30mins and then wsteamed for about 15-20 minutes.
  13. healthy, and delicious.
  14. add spices when blending.

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