Salmon Onigirazu

Salmon Onigirazu

A fresh twist on a classic rice sandwich, with layers of salmon, crips veggies, and fluffy Japanese rice wrapped in nori. Unlike traditional onigiri, its folded into a neat, easy-to-hold square, which makes it a picnic must-have at Cherry Blossom Festivals in Japan.

  • 30 mins
  • Easy
  • Mains
  • 1-2 Servings

Ingredients

  • 2 sheets Yutaka Sushi Nori
  • 1 small cooked salmon fillet, flaked
  • 1 tbsp Yutaka Soy Sauce
  • 1 tsp Yutaka Rice Vinegar
  • 1 tsp toasted sesame oil
  • 1 cup cooked Yutaka Sushi Rice, cooled
  • 1/2 small avocado sliced
  • 1/4 cucumber julienned
  • 1 tbsp Yutaka Sushi Ginger finely chopped
  • 1 tsp Yutaka Sesame Seeds

Directions

  1. Lay a sheet of nori on a flat surgace, shiny side down.
  2. Place a quarter of the cooked sushi rice in the center and flatten it into a square shape.
  3. In a small bowl, mix the flaked salmon with soy sauce, rice vinegar, and sesame oil.
  4. Layer half of the seasoned salmon on top of the rice, followed by avocado slices, cucumber, and sushi ginger.
  5. Sprinkle with toasted sesame seeds for added flavour.
  6. Add another layer of rice on top to seal the filling.
  7. Fold corners of the nori over the irce to form a square, pressing gently to seal.
  8. Repeat with the second sheet of nori to make another onigirazu.
  9. Slice each onigirazu in half and serve immediately.

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