Savory Salmon Onigiri (Rice Balls)
Why not try enjoying Salmon Onigiri (rice balls) in a different way? Instead of putting the salmon inside the onigiri, you can savor its flavor more directly by sticking the flakes on the outside.
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Servings: 2 pieces
Ingredients
- 5.6 oz cooked Japanese white rice
- 1 seasoned salmon fillet (such as ama-shiozake (lightly salted salmon) or shiozake (salted salmon)) (about 3.2 oz/90 g)
Instructions
- Remove the scales and bones from salmon fillet.
- Heat oil in a pan and cook the salmon over medium heat until both sides are browned.
- Remove the skin from the salmon and set it aside. Cook the salmon thoroughly, using a spatula to break it into pieces.
- Transfer the salmon pieces to a container. Then, return the salmon skin to the pan and cook until crispy.
- Remove the salmon skin, cut it into ā -inch (1cm) pieces, and add these pieces to the container.
- Shape each portion of rice into a triangle or your preferred shape, depending on the number of onigiri you want to make. Then, firmly press each onigiri onto the salmon pieces in the container to stick them together.
Notes
- You can store it in the refrigerator for about half a day.
Nutrition
Calories: 233kcal
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