Close
Photo: Jerrelle Guy
Active Time:50 minsTotal Time:1 hr 40 minsServings:8Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hr 40 minsServings:8
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
2 ½cupswater
1cupshort-grain brown rice
¼cupshort-grain white rice
1teaspoonsalt
2teaspoonsseasoned rice vinegar
2ouncessmoked salmon, skin and pin bones discarded, finely chopped
1scallion, finely chopped
1tablespoonmayonnaise
2tablespoonstoasted sesame seeds
DirectionsCombine water, brown rice, white rice and salt in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer gently until the water is absorbed and the rice is very tender, about 40 minutes. Remove from heat and let stand, covered, for 10 minutes. Stir in vinegar and spread the rice on a large baking sheet until just cool enough to handle, about 5 minutes.Meanwhile, combine salmon, scallion and mayonnaise in a small bowl. Place seaweed strips on your work surface. Spread sesame seeds on a plate.Line a small (4-ounce) ramekin with plastic wrap, leaving about 4 inches hanging over the sides. Scoop 2 tablespoons of the rice into the ramekin and top with 1 teaspoon of the salmon mixture in the center. Top with another heaping tablespoon rice and spread to cover the salmon. Bring the edges of the plastic up and twist the ends together, compacting the rice into a ball.Untwist the plastic to loosen it a bit, and form the rice ball into a triangle shape about 3/4 inch thick. Unwrap and place the base of the triangle in the center of a piece of seaweed. Bring the sides of the seaweed up and press gently with a damp finger to adhere to the rice. Dip the edges of the triangle in sesame seeds. Repeat with the remaining ingredients to make 16 onigiri.To make aheadRefrigerate for up to 2 days.Equipment4-oz. ramekinOriginally appeared: EatingWell Magazine, June 2021
Directions
Combine water, brown rice, white rice and salt in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer gently until the water is absorbed and the rice is very tender, about 40 minutes. Remove from heat and let stand, covered, for 10 minutes. Stir in vinegar and spread the rice on a large baking sheet until just cool enough to handle, about 5 minutes.Meanwhile, combine salmon, scallion and mayonnaise in a small bowl. Place seaweed strips on your work surface. Spread sesame seeds on a plate.Line a small (4-ounce) ramekin with plastic wrap, leaving about 4 inches hanging over the sides. Scoop 2 tablespoons of the rice into the ramekin and top with 1 teaspoon of the salmon mixture in the center. Top with another heaping tablespoon rice and spread to cover the salmon. Bring the edges of the plastic up and twist the ends together, compacting the rice into a ball.Untwist the plastic to loosen it a bit, and form the rice ball into a triangle shape about 3/4 inch thick. Unwrap and place the base of the triangle in the center of a piece of seaweed. Bring the sides of the seaweed up and press gently with a damp finger to adhere to the rice. Dip the edges of the triangle in sesame seeds. Repeat with the remaining ingredients to make 16 onigiri.To make aheadRefrigerate for up to 2 days.Equipment4-oz. ramekin
Combine water, brown rice, white rice and salt in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer gently until the water is absorbed and the rice is very tender, about 40 minutes. Remove from heat and let stand, covered, for 10 minutes. Stir in vinegar and spread the rice on a large baking sheet until just cool enough to handle, about 5 minutes.
Meanwhile, combine salmon, scallion and mayonnaise in a small bowl. Place seaweed strips on your work surface. Spread sesame seeds on a plate.
Line a small (4-ounce) ramekin with plastic wrap, leaving about 4 inches hanging over the sides. Scoop 2 tablespoons of the rice into the ramekin and top with 1 teaspoon of the salmon mixture in the center. Top with another heaping tablespoon rice and spread to cover the salmon. Bring the edges of the plastic up and twist the ends together, compacting the rice into a ball.
Untwist the plastic to loosen it a bit, and form the rice ball into a triangle shape about 3/4 inch thick. Unwrap and place the base of the triangle in the center of a piece of seaweed. Bring the sides of the seaweed up and press gently with a damp finger to adhere to the rice. Dip the edges of the triangle in sesame seeds. Repeat with the remaining ingredients to make 16 onigiri.
To make ahead
Refrigerate for up to 2 days.
Equipment
4-oz. ramekin
Originally appeared: EatingWell Magazine, June 2021
Rate ItPrint
Nutrition Facts(per serving)143Calories3gFat24gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
