Salmon Onigiri鮭魚飯糰
A popular Japanese rice ball, typically triangular or oval-shaped, filled with cooked salmon and wrapped with nori (seaweed). It's a convenient and delicious snack or light meal.
01Ingredients
- 2 cups Japanese short-grain rice
- 2.5 cups water (for cooking rice)
- 200g salmon fillet
- 1/2 tsp salt (for salmon seasoning)
- 1/4 tsp black pepper (for salmon seasoning)
- 1/2 tsp salt (for rice seasoning)
- 2-3 sheets nori (dried seaweed), cut into strips
Nutrition (per serving)385kcal
- Protein18.5g
- Carbs48.2g
- Fat8.1g
Fiber 0.8 gSodium 687 mg
02Steps
- Rinse the Japanese short-grain rice until the water runs clear. Cook the rice with water according to package instructions or in a rice cooker.
- Season the salmon fillet with salt and black pepper.
- Cook the seasoned salmon fillet by pan-frying, baking, or grilling until fully cooked and flaky.
- Once cooked, flake the salmon meat into small pieces, discarding any skin or bones.
- When the rice is cooked and rested, transfer it to a large bowl. Add salt and gently mix.
- Wet your hands with water and sprinkle a pinch of salt on your palms (to prevent sticking and add seasoning).
- Take a small amount of rice (about 1/2 cup), make a slight indentation in the center, and place a spoonful of flaked salmon inside.
- Cover the salmon with a little more rice, then gently press and shape the rice into a triangle, ball, or oval. Repeat for remaining rice and salmon.
- Wrap each shaped onigiri with a strip of nori. Serve immediately or store for later.
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