Salmon Onigiri (Rice Balls)

Ingredients

• 4 cups Cooked sushi rice
• 1 cup Cooked salmon
• 4 sheets Nori seaweed sheets
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 2 teaspoons Sesame seeds

Instructions

1. 1In a large bowl, gently mix the 4 cups of cooked sushi rice with 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt until evenly combined. Ensure the rice is still warm for best results.
2. 2Flake the 1 cup of cooked salmon into small, bite-sized pieces.
3. 3Wet your hands with water to prevent the rice from sticking. Measure about 1 cup of the seasoned rice and shape it into a compact triangle.
4. 4Make a small indentation in the center of the rice triangle. Place a portion of the flaked salmon into the indentation.
5. 5Cover the salmon filling with a little more seasoned rice, then gently reshape the entire ball into a firm triangle, pressing to compact the rice.
6. 6Cut 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 salmon rice ball.
7. 7Sprinkle the 2 teaspoons of sesame seeds over the top of the rice balls.

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