Name: Japanese onigiri (salmon rice balls)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300 g short-grain sushi rice; 360 ml water (for rice); 1 tbsp rice vinegar; 0.5 tsp salt; 200 g salmon fillet (grilled, flaked); 1 tbsp soy sauce (for salmon glaze); 3 sheet toasted nori sheets (cut in strips); 1 tbsp toasted sesame seeds; 1 stalk scallion (sliced thin)

Recipes
Japanese onigiri (salmon rice balls)
PescatarianOmnivore📦 Batch cook

Japanese convenience food, homemade — vinegar-seasoned rice triangles stuffed with grilled salmon and wrapped in nori. Brilliant lunchbox staple, 18 g protein + 1.2 g EPA/DHA.

kcal

320

P

18g

C

50g

F

6g

⏱ 40 min✂ 15 prep👤 4 serves🧊 2fridge

Ingredients

300 g short-grain sushi rice
360 ml water (for rice)
1 tbsp rice vinegar
0.5 tsp salt
200 g salmon fillet (grilled, flaked)
1 tbsp soy sauce (for salmon glaze)
3 sheet toasted nori sheets (cut in strips)
1 tbsp toasted sesame seeds

Steps

Rinse rice 3×; cook with water; rest 10 min covered.
Mix vinegar + salt; fold gently into hot rice.
Glaze salmon with soy sauce; pan-sear 4 min per side; flake.
Wet hands; press 75 g rice into a triangle around 1 tbsp salmon.
Wrap with nori strip + sprinkle sesame + scallion.
Repeat for 8 balls; serve room temp.

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
8%

1 stalk scallion (sliced thin)

Calcium

5%

B12

100%

Omega-3

0%

Zinc

19%

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