Gluten-Free Salmon Onigiri (Rice Balls)

Ingredients

• 4 cups Cooked Rice
• 1 cup Cooked Salmon
• 2 tbsp Furikake (Soy-Free)
• 4 sheets Nori Seaweed Sheets
• 1 tbsp Rice Vinegar
• 1/4 tsp Salt

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

Instructions

1. 1In a medium bowl, gently flake the 1 cup of Cooked Salmon with a fork.
2. 2In a large bowl, combine the 4 cups of Cooked Rice with 1 tablespoon of Rice Vinegar and 1/4 teaspoon of Salt. Mix gently until evenly distributed.
3. 3Wet your hands with cool water to prevent the rice from sticking. Take about 1/2 cup of the seasoned rice mixture and flatten it into a palm-sized disc.
4. 4Place about 1 tablespoon of the flaked salmon in the center of the flattened rice disc. Carefully bring the edges of the rice up and around the salmon, pressing gently to enclose the filling.
5. 5Shape the rice and salmon mixture into a compact triangle or ball. Repeat this process until all the rice and salmon are used.
6. 6Sprinkle the 2 tablespoons of Furikake (Soy-Free) over the outside of each shaped rice ball, pressing lightly so it adheres.
7. 7Cut each of the 4 sheets of Nori Seaweed Sheets into strips approximately 2.54 cm wide and 10.16 cm long.
8. 8Wrap one strip of nori around the base or side of each onigiri. The nori will help hold the shape and add flavor.

Substitutions

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