Makes 4 servings
1 (6-ounce) can wild salmon
1 teaspoon soy sauce, plus extra for dipping
Pinch of salt
4 cups cooked sushi rice, warm
2 sheets nori, cut into 2-inch-wide strips
Onigiri, or rice balls, are fun to make with the kids and are the perfect way to use up leftovers. Stuff them with whatever savory bites you have on hand—cooked ground beef, marinated tofu, sautéed mushrooms—and serve as a snack or light lunch.
1. In a small bowl, take canned salmon with a fork. Add soy sauce and stir to combine.
2. Wet your hands with cold water. Sprinkle a pinch of salt on one hand. Scoop 1/3 cup of rice into your hands and make a dent in the center. Put a heaping teaspoon of the salmon filling into the dent and gently wrap the rice around the filling, forming into a ball or a triangle.
3. Wrap the rice ball with a strip of nori.
4. Repeat with the rest of the ingredients.
5. Serve with soy sauce for dipping.
Carbohydrates: 54 g
Fat: 3 g
Protein: 13 g
Fiber: 0 g