Easy Salmon Onigiri (Japanese Rice Balls)
Salmon onigiri is fun to make and perfect for school lunches, picnics and even as an afternoon snack. Filled with delicious salmon and wrapped in nutrient rich nori seaweed, you'll love these little triangle rice balls.
Ingredients
- 3 cups short grain sushi rice
- 3 cups water
- 1 can wild salmon
- 1/2 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 4 tablespoons sushi vinegar
- Nori seaweed cut into small strips or you can keep them larger and wrap the entire triangle
Instructions
- Rinse rice in cold water and drain. Add 3 cups of water and cook in the rice cooker.
- While the rice is cooking, drain the canned salmon. Break it into flakes and season with soy sauce and sesame oil.
- Put cooked rice in a large bowl and mix with sushi vinegar.
- When the rice is cooled down enough to handle but still warm, you can start making the onigiri. Fill the bottom of the mold with a thin layer of rice, then salmon, then top with more rice. Next follow the manufacturer's instructions of the particular mold you have. For mine, I put the lid on the mold, flip it over and the pop the triangles out.
- If you don't have a mold, you can shape the triangles with your hands.
- Serve with nori seaweed.