Salmon Onigiri – a delicious recipe with rice, water, Salmon, salt, nori, rice wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse rice in cold water until water runs clear. Place rice in a rice cooker or pot and cover with 4 cups of water. If cooking in pot, cover and cook over medium low heat until rice is soft. Cool on a sheet tray in refrigerator about one hour. Once cool season rice with rice wine vinegar.
2
Wet your hands with cold water. Take the rice and form it into a small ball about 2 inches in diameter. Use the rice to make 8 even balls of rice. Drain the salmon and season with salt. Poke a small hole in the middle of the ball and fill with an ounce of salmon. Cover the hole and continue to shape the rice. If rice starts to stick to your hands rewet your hands with water.
3
Cut the nori into thin strips. Some nori come with perforated lines, so use that if applicable. Roll nori strips around the middle of the rice ball. Eat and enjoy.
385
kcal
Calories
4
g
Fat
73
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups sushi rice, 4 cups water, 1 8 oz can Wild-Caught Alaskan Salmon, 1 teaspoon salt, and more.
Yes, Salmon Onigiri falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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