Salmon and Ume Onigiri
Japanese · 30 min · Fish · pescatarian, gluten-free, dairy-free
421 cal
16g protein
78g carbs
5g fat
per serving · estimated
Ingredients
- 4 cups cooked short-grain rice
- 150 g salmon fillet
- 4 umeboshi pickled plum
- 4 nori sheets
- 1 tbsp toasted sesame seeds
- 1 tsp salt
Method
- Season salmon with salt and grill or pan-cook until it reaches 55C, then flake and remove any bones.
- Pit and roughly chop the umeboshi. Cut nori sheets into wide strips.
- Wet your hands with salted water and take a scoop of warm rice into your palm.
- Press a little flaked salmon or chopped ume into the center, then shape the rice into a firm triangle.
- Mix sesame seeds into some rice for variety, and wrap each onigiri with a nori strip just before eating.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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