Crispy Rice Onigiri with Salmon

Ingredients

• 3 cups Cooked short-grain rice
• 1 cup Cooked salmon, flaked
• 2 tablespoons Soy sauce (tamari for gluten-free)
• 1 tablespoon Sesame oil
• 4 sheets Nori seaweed sheets, cut into strips
• 2 tablespoons Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the cooked rice, flaked salmon, soy sauce, and sesame oil. Mix well.
2. 2Divide the rice mixture into 4 equal portions.
3. 3Shape each portion into a triangle or ball.
4. 4Heat the vegetable oil in a non-stick skillet over medium heat.
5. 5Carefully place the rice balls in the skillet and cook for 5-7 minutes per side, until golden brown and crispy.
6. 6Remove from the skillet and let cool slightly.
7. 7Wrap each onigiri with a strip of nori seaweed.

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