Salmon Onigiri (Rice Balls)

Ingredients

• 4 cups Cooked sushi rice
• 1 cup Cooked salmon, flaked
• 4 sheets Nori seaweed sheets
• 2 tbsp Rice vinegar
• 1/2 tsp Salt

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

Instructions

1. 1In a medium bowl, combine the 1 cup Cooked salmon, flaked with 1/2 teaspoon Salt. Gently mix these together.
2. 2In a separate bowl, add the 2 tablespoons Rice vinegar and 1/2 teaspoon Salt to the 4 cups Cooked sushi rice. Stir gently to combine.
3. 3Prepare your hands by wetting them with water to prevent the rice from sticking. Take approximately 1 cup of the seasoned sushi rice and flatten it into a circle in the palm of your hand.
4. 4Place about 2 tablespoons of the prepared salmon mixture into the center of the flattened rice.
5. 5Carefully bring the edges of the rice up and around the salmon filling, gently pressing to enclose it. Shape the rice into a compact triangle or ball.
6. 6Take one of the 4 sheets Nori seaweed sheets and cut it into a strip approximately 2.54 cm wide. Wrap this strip around the base or side of each shaped rice ball.

Related Guides