Onigiri (sushi rice with salmon)

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50min

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Next Level

Delicious sushi rice balls with salmon and nori in 50 minutes. Perfect for sushi lovers who want to try something new!

Delicious sushi rice balls with salmon and nori in 50 minutes. Perfect for sushi lovers who want to try something new!
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Ingredients

What do you need?

Quantity: 4P

300 g sushi rice, cooked as stated on the package
3 tablespoons sushi vinegar
3 salmon fillets, steamed or fried
4 tablespoons kewpi mayonnaise
1 tablespoon soy sauce
1 tablespoon sriracha hot sauce
4 sheets of nori to wrap around the rice balls
soy sauce for dipping
optionally: crispy onion and spring onion

300 g sushi rice, cooked as stated on the package
3 tablespoons sushi vinegar
3 salmon fillets, steamed or fried
4 tablespoons kewpi mayonnaise
1 tablespoon soy sauce
1 tablespoon sriracha hot sauce
4 sheets of nori to wrap around the rice balls
soy sauce for dipping
optionally: crispy onion and spring onion
Preparation method

How do you make this?

Cook the sushi rice as stated on the package. Let it cool. Fluff with a fork and mix in the sushi vinegar.

Mash the salmon fillets with a fork with kewpi mayonnaise, soy sauce, and hot sauce. Taste.

Prepare a bowl of lukewarm water along with the bowl of rice and the bowl of salmon.

Cut the nori into strips 2 centimeters wide and 10 centimeters long.

Wet your palms. Take a scoop of rice in your palm and make a dent. Place a teaspoon of the salmon mixture in it, add another layer of rice on top, squeeze tightly, and form a triangle. If the rice sticks to your hands, dip them in the water for a moment.

Wrap a nori sheet around the bottom of the rice and serve on a platter.

Serve with soy sauce, crispy onion, and finely chopped spring onion.

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