Lunch · 25 min · japanese

Salmon Onigiri Trio

If you like sushi rice, you’ll love this Japanese lunch — 25 minutes from craving to table. The macros do the talking: 24g protein, 58g carbs, and 10g fat in every 450-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup cooked Sushi rice
• 1/2 cup Canned salmon
• 3 Nori sheets
• 1 tsp Soy sauce
• 1 tsp Sesame seeds

Steps

1. While the cooked rice is still warm, spread it in a wide bowl and sprinkle it lightly with salt, folding gently. Warm rice absorbs the seasoning and stays glossy instead of gummy.
2. Drain the canned salmon well and mix it in a small bowl with the soy sauce until just combined.
3. Wet your hands with cold water and sprinkle them with a little salt — this keeps the rice from sticking and seasons the outside. Scoop about a third of the rice into your palm and press it into a thick disk.
4. Place a spoonful of the salmon mixture in the center, then cup your hand and mold the rice up and around it into a triangle, turning as you shape. Press firmly but don't crush the grains.
5. Cut each nori sheet into thirds and wrap one strip around the bottom of each triangle as a handle.
6. Sprinkle the sesame seeds over the tops. If packing for later, wrap the triangles in plastic plain and add the nori just before eating so it stays crisp.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes