Salmon Onigiri (Rice Balls)
Delicious and portable salmon rice balls, perfect for a light and flavorful lunch. Made with gluten-free ingredients.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 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.
- 2Flake the 1 cup of cooked salmon into small, bite-sized pieces.
- 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.
- 4Make a small indentation in the center of the rice triangle. Place a portion of the flaked salmon into the indentation.
- 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.
- 6Cut each of the 4 sheets of nori seaweed into strips approximately 1.27 cm wide. Wrap one strip of nori around the base of each salmon rice ball.
- 7Sprinkle the 2 teaspoons of sesame seeds over the top of the rice balls.
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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