Salmon Onigiri with Coho Salmon Meat
Declan Chapin
This recipe Coho Salmon Meat combines flavorful, tender Coho salmon with seasoned rice, wrapped in nori for a delicious Japanese snack. They are perfect for on-the-go meals or lunchboxes.
Ingredients
½ cup Wild Alaska Coho Salmon Meat
1 tbsp kewpie mayo
2 tsp sriracha
1 tsp sesame oil
1-2 cups cooked and cooled sushi rice
avocado
nori sheets
soy sauce for serving
Directions
Prepare the Filling: In a bowl, mix Coho salmon meat with 1 tablespoon of Kewpie mayo, 1 teaspoon of sriracha, and a dash of sesame oil. Adjust spice level to taste.
Prepare the Avocado: Slice the avocado into small cubes and set aside.
Shape the Rice: Place a handful of cooled sushi rice on a piece of saran wrap and flatten it into a small patty.
Add the Filling: Place a spoonful of the salmon mixture and a few avocado cubes in the center of the rice.
Seal the Onigiri: Use the saran wrap to gently mold the rice around the filling, shaping it into a triangle or ball, ensuring the filling is enclosed.
Wrap with Seaweed: Cut a sheet of seaweed into strips and wrap the bottom of the rice ball with the seaweed.
Optional Garnish: Sprinkle with sesame seeds or a drizzle of additional sesame oil for extra flavor.
Serve immediately or store in the fridge for later!
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