Salmon Onigiri (Rice Balls)

Ingredients

• 4 cups Cooked sushi rice
• 1 cup Cooked salmon
• 1 tablespoon Soy sauce (tamari for gluten-free)
• 1 teaspoon Sesame oil
• 4 sheets Nori seaweed sheets
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 1/2 teaspoon Salt

Instructions

1. 1In a small bowl, combine the 1 tablespoon soy sauce (or tamari for gluten-free) and the 1 teaspoon sesame oil. Add the 1 cup cooked salmon to this bowl and gently mix until the salmon is coated.
2. 2In a separate small bowl, whisk together the 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt until the sugar and salt are dissolved. This is your sushi vinegar.
3. 3Add the prepared sushi vinegar to the 4 cups cooked sushi rice. Gently fold the vinegar into the rice until it is evenly distributed. Be careful not to mash the rice grains.
4. 4Wet your hands with water. Take about 1/2 cup of the seasoned rice and flatten it in your palm. Make a small indentation in the center of the rice.
5. 5Place about 1-2 tablespoons of the salmon mixture into the indentation in the rice. Carefully bring the edges of the rice up and around the salmon filling, enclosing it completely. Gently shape the rice ball into a triangle or your desired shape, pressing firmly but not too hard.
6. 6Repeat steps 4 and 5 with the remaining rice and salmon filling until all the ingredients are used.
7. 7Cut each of the 4 sheets of nori seaweed into strips approximately 1/2-inch wide. Wrap one strip of nori around the base of each shaped onigiri, pressing gently to adhere it.

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