Japanese Onigiri Rice Balls
Pocket-sized rice parcels with a savoury centre.
Ingredients
- 3 cup cooked rice
- 0.5 cup cooked salmon
- 2 sheet nori
- 1 tbsp sesame seeds
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Instructions
- 1
Season warm rice lightly with salt.
- 2
Wet hands and shape rice around a filling.
- 3
Press into triangles.
- 4
Wrap with a strip of nori.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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