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Lunch · Japanese

Salmon and Sesame Onigiri

25 min Serves 4 ~529 kcal/serving ~£6.20 (£1.55/serving) Dairy-freeKid-friendlyPescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 300 g salmon fillets
  • 400 g sushi rice
  • 1 tbsp toasted sesame seeds
  • 1 tbsp soy sauce
  • 4 nori sheets

Nutrition (per serving)

Calories
529 kcal
Protein
23.6 g
Carbohydrate
78.5 g
of which sugars
0.1 g
Fat
12 g
of which saturates
2.6 g
Fibre
2.5 g
Salt
0.77 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Season the salmon with a little of the soy sauce and grill or fry for 3-4 minutes each side until it flakes easily and is opaque all the way through. Flake into small pieces, discarding any skin and bones.

  2. 2

    Cook the sushi rice according to the pack and leave to cool for 10 minutes, until just warm enough to handle.

  3. 3

    Mix most of the flaked salmon through the rice with the toasted sesame seeds.

  4. 4

    Wet your hands lightly with water and a pinch of salt. Mould handfuls of the rice into 4 triangles or balls, tucking a little extra salmon into the centre of each as you shape them.

  5. 5

    Wrap a strip of nori around the base of each to serve.

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