Easy Salmon Onigiri: A Delicious Way to Use Leftovers

Do you ever find yourself staring at leftover salmon and rice, wondering how to turn them into something exciting? Look no further than this easy salmon onigiri recipe! These Japanese rice balls are a fantastic way to transform simple leftovers into a flavorful and satisfying meal. Whether you’re packing lunch, craving a quick snack, or looking for healthy dinner ideas, these onigiri are sure to impress. Plus, they’re so simple to make—no fancy skills required.

What makes this salmon onigiri special is its perfect balance of textures and flavors. The tender, flaky salmon mixes with creamy Kewpie mayo and a hint of spicy sriracha, while the rice gets a subtle tang from mirin and rice vinegar. Pan-frying the onigiri adds a delightful crispness, but you can skip this step for a lighter version. Optional toppings like furikake and sesame seeds add an extra layer of umami, making each bite irresistible. It’s a creative and yummy way to repurpose leftovers without sacrificing taste.

To make this dish, you’ll need leftover salmon, cooked rice, Kewpie mayo, sriracha, mirin, rice vinegar, and nori sheets. If you’re pan-frying, a drizzle of sesame oil will give the onigiri a golden crunch. For garnish, keep furikake and sesame seeds handy. These ingredients come together effortlessly, making this recipe ideal for busy weeknights or last-minute meal prep.

Start by flaking the salmon and mixing it with Kewpie mayo and sriracha. Combine the rice with a splash of mirin and rice vinegar for extra flavor. Shape the rice into balls or triangles, then stuff them with the salmon mixture. Wrap each onigiri with a strip of nori. For a crispy finish, heat sesame oil in a pan and lightly fry the onigiri until golden. Sprinkle with furikake and sesame seeds before serving. Enjoy your delicious, fuss-free creation!

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