Rice Balls with Salmon and Onigiri is humble rice ball accented by a variety of fillings, wrapped in roasted seaweed /nori, and perfect for snacking or a light meal. You must-try.


  • 1 kg salmon fillet Fish
  • 1 tbs sake(Japanese Rice Wine)
  • 1 tbs tamari/ soy sauce
  • 2 tsp caster sugar
  • ½ tsp grated clean ginger
  • 1 cup sushi rice
  • 2½ cups boiling water
  • 2-2 tbs rice vinegar
  • 2 tbs granulated sugar
  • Sea salt
  • 4 umeboshi, pitted and chopped
  • 4 big sheets nori, reduce into strips
  • 2-2 tbs black sesame seeds, for sprinkling


  1. Arrange salmon in a baking pan and roast till 20 mins. Break the fish into small portions with a rubber spatula. Transfer to a bowl and upload the sake, tamari, caster sugar and ginger and set aside.
  2. Rinse the rice and drain it well. In a saucepan, integrate the rice and boiling water. Cook over medium warmth till the rice is smooth and all of the liquid is absorbed, approximately 20 mins. Spread the rice out in a bowl.
  3. Meanwhile, in a separate saucepan, integrate the vinegar, granulated sugar, salt and warmth till the sugar has dissolved.
  4. Sprinkle the vinegar combination over the bowl of rice and lightly toss till all rice lumps break. Allow the rice to chill down.
  5. With moist fingers to save you the rice from sticking, roll 3 tbs of rice right into a ball. Create a touch hollow space withinside the center and fill it’ll a teaspoon of umeboshi or salmon. Top with a chunk of rice. Reshape the rice right into a pyramid shape. Wrap a strip of seaweed throughout the lowest and up the edges of the onigiri. Repeat till all of the rice and fillings were used.
  6. To serve, region the onigiri on a plate. Sprinkle the sesame seeds on top. Serve without delay so the seaweed is crisp.


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