Salmon Onigiri
Ingredients
The rice
-
2
cups
cooked short grain rice
The filling
-
1
piece
cooked shiosake (salted salmon)
The wrapping
Optional toppings
-
to taste
toasted sesame seeds
-
to taste
furikake (Japanese seasoning)
-
to taste
kewpie mayonnaise
Instructions
- Salt the salmon a day before and grill, bake, or pan-fry until cooked, then flake it.
- Cook the sushi rice according to package instructions and let it cool slightly.
- Shape the onigiri by placing ½ cup of rice in a bowl lined with plastic wrap, make a well, add salmon, and cover with another ½ cup of rice.
- Wrap the plastic wrap around the rice to shape it into a ball.
- Toast the nori sheet and cut it into strips.
- Remove the plastic wrap and wrap each onigiri with a nori strip.
- Serve and enjoy as a snack or part of a meal.
Nutrition Facts (estimated)
Servings
2 rice balls
Calories
228
Total fat
2g
Total carbohydrates
45g
Total protein
7g
Sodium
80mg
Cholesterol
5mg
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