Salmon Stuffed Glutinous Rice Balls with a Mango, Cucumber and Mint Salad

These exotic rice balls could be steamed, fried or baked in the oven. They can be filled with lots of variations including duck, prawns, chicken or even tofu. The salad colud be varied by substituting peach or nectarine for the mango.



1 cup gultinous rice soaked for at least 3 hours in boiling water or overnight in cold water

1 fillet salmon, minced with choice of chilli paste or hot chilli sauce


1 large mango or 2 peaches, diced

1 spanish onion, diced finely

1 continental cucumber diced

Handful each of mint and coriander, chopped

2 kaffir lime leaves shredded

1 red chilli sliced finely (omit if preffered)


1 tblsp of fish sauce

1 tblsp brown sugar or palm sugar

Juice and rind of lemon or lime

Small splash sesame oil 



1. To steam rice place bamboo steaming basket lined with paper over work filled with water. Bring to the boil and steam for 10 minutes or until tender. Allow to cool.

2. Using wet hands form balls with rice and push a small quantity of salmon mince into centre. Coat with black and white sesame seeds if desired. Alternatively combine salmon and rice together and shape into balls.