Crispy Rice Onigiri with Salmon
A fun twist on traditional onigiri, these crispy rice balls are filled with savory salmon and seasoned with sesame oil and soy sauce. Perfect for a quick snack or lunch.
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
Instructions
- 1In a large bowl, combine the cooked rice, flaked salmon, soy sauce, and sesame oil. Mix well.
- 2Divide the rice mixture into 4 equal portions.
- 3Shape each portion into a triangle or ball.
- 4Heat the vegetable oil in a non-stick skillet over medium heat.
- 5Carefully place the rice balls in the skillet and cook for 5-7 minutes per side, until golden brown and crispy.
- 6Remove from the skillet and let cool slightly.
- 7Wrap each onigiri with a strip of nori seaweed.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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