Description
A delightful Japanese snack featuring a creamy salmon filling wrapped in seasoned sushi rice, perfect for lunch or picnics.
Ingredients
Scale
- 2 cups sushi rice (short-grain)
- 2 ½ cups water (for cooking the rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 can (5 oz) of salmon (preferably wild-caught)
- 4 oz cream cheese, softened
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 green onion, finely chopped
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- 1 tablespoon black sesame seeds (for garnish)
- Nori (seaweed sheets), cut into strips (optional)
- Plastic wrap (for shaping)
Instructions
- Rinse the sushi rice: Place the sushi rice in a fine-mesh strainer and rinse it under cold water for about 2-3 minutes until the water runs clear.
- Cook the rice: In a medium saucepan, combine the rinsed rice and 2 ½ cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes.
- Season the rice: Remove the rice from heat and let it sit covered for 10 minutes. Mix rice vinegar, sugar, and salt until dissolved, then gently fold into the rice.
- Prepare the filling: In a bowl, mix salmon, cream cheese, mayonnaise, sriracha, soy sauce, green onion, and sesame oil until well combined.
- Shape the onigiri: With wet hands, take about ½ cup of rice, flatten it, place a tablespoon of filling in the center, and mold into a triangle or oval shape.
- Repeat the shaping process with remaining ingredients.
- Garnish and serve: Sprinkle black sesame seeds over the onigiri and wrap them partially in nori strips if desired.
Notes
Store wrapped onigiri in an airtight container in the refrigerator for best freshness within 1-2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Shaping
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg