Onigiri with Salmon Filling
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 20 mins |
| Total Time | 6 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 packet sushi rice
- 4 port. Salmon, frozen or fresh
- 1 pack nori leaves (seaweed leaves)
- Mayonnaise
- salt
Print Recipe
Pin Recipe Instructions
- First, the sushi rice has to be washed properly until the water stays clear. Then cook according to the instructions on the packet. It is best to cook the rice a few hours in advance or even the day before so that it is cold enough to shape the rice balls.
- Fry the salmon well and chop it up. Place the fried salmon fibers in a bowl and add mayonnaise as needed. Salt everything well.
- Cut the seaweed leaves into 6 equal-sized squares. Take out a small handful of rice and distribute evenly over your hand. Then place some of the filling roughly in the middle of your hand. Now the rice ball can be closed and made into a triangular shape. Finally, just wrap a piece of seaweed around the middle of one side.
- It doesn`t always look nice, but it always tastes good.
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