Salmon and Ume Onigiri
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 30 min · Fish · pescatarian, gluten-free, dairy-free
421 cal
16g protein
78g carbs
5g fat
per serving · estimated
Ingredients
- 2 cups cooked short-grain rice
- 2 1/2 oz salmon fillet
- 2 umeboshi pickled plum
- 2 nori sheets
- 1/2 tbsp toasted sesame seeds
- 1/2 tsp salt
Method (tap to check — screen stays awake)
- Season salmon with salt and grill or pan-cook until it reaches 130F, 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.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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