Japanese · PANTRYHOP RECIPE
Onigiri with Salmon Flakes
30 minutes · 4 servings · omnivore
A classic rice-ball snack, filled here with simple cooked salmon.
Ingredients
Check you have the quantities below.
- 3 cups cooked Japanese short-grain rice
- 1 cup cooked salmon, flaked
- 1 tsp salt
- 2 sheets nori sheets, cut into strips
- 1 tbsp toasted sesame seeds
Let’s make it
- Mix the flaked salmon with sesame seeds.
- Salt your hands lightly, then divide the warm rice into 4 portions.
- Flatten each portion in your palm, add a spoonful of salmon, and shape into triangles or balls.
- Wrap each onigiri with nori strips.
- Serve at once or chill briefly for lunch boxes.
Make round rice balls instead of triangles for easier handling.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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