Hot Smoked Salmon Onigiri
Rated 4.7 stars by 3 users
Category
Lunch / Dinner
Servings
2
Prep Time
15 minutes
Cook Time
20 minutes
This Japanese snack is stuffed with hot smoked salmon and dusted with everything bagel seasoning for a fun twist. Perfect for a quick snack, lunch box treat, or a fun picnic, these Japanese rice balls are stuffed with rich, savory hot smoked salmon and given a playful twist with a dusting of everything bagel seasoning. Pairing the traditional Japanese onigiri with a refreshing Snap Pea Cucumber Salad, this fresh dish is best made with sushi grade fish.
About the Fish: Smoked Salmon
Biology: Our Smoked Salmon (Salmo salar) is a cold-water fish found in the North Atlantic Ocean, caught off the coast of Iceland.
Taste & Texture:Smoked salmon has a rich, savory flavor with a delicate, silky texture. The smoking process imparts a distinctive smoky aroma and taste, enhancing the natural richness of the fish. Smoked salmon is an excellent source of protein, omega-3 fatty acids, vitamins B6 and B12, vitamin D, and minerals like selenium.
Cooking:Smoked salmon is typically enjoyed cold and ready to eat. It can be used in a variety of dishes, including bagels with cream cheese, salads, pastas, and canapés.
Sustainability: Nordic Catch Hot Smoked Salmon is sustainably-caught and shipped fresh, never frozen to your doorstep. Fishing stocks in Iceland are constantly monitored to avoid overfishing and nearly all of our Icelandic salmon are caught via longline.
Onto the Hot Smoked Salmon Onigiri recipe!
Creator: Daniella Berkowitz - @dalberni
Ingredients
-
7oz Nordic Catch Hot Smoked Salmon
-
1 cup sushi rice
-
1 teaspoon rice vinegar
-
1 teaspoon agave syrup
-
1/4 sheet of nori, cut in 4 strips
-
Everything bagel seasoning
-
8oz sugar snap peas, cut on a bias
-
1 Persian cucumber, cut in cubes
-
1 teaspoon toasted sesame oil
-
1 teaspoon liquid aminos
-
1 tablespoon rice vinegar
-
1 tablespoon ponzu sauce
-
1 teaspoon sesame seeds
-
Dash of Nordic Catch Kelp Garlic Sea Salt
Onigiri
Snap Pea Cucumber Salad
Directions
Cook rice per cooking instructions
When finished cooking, add rice vinegar and agave syrup and fluff
Let rice cool down
Scoop 1/3 cup rice into a piece of plastic wrap
Using plastic wrap so it doesn't stick to your fingers, flatten into a disc
Flake off about 1/4 of the salmon and place in center of rice disc
Shape rice into a ball, enveloping the salmon, and press and squeeze into a triangle
Wrap a strip of nori around the bottom and sprinkle everything bagel seasoning on top
Don't forget about the salad!
While the rice is cooking, chop the snap peas and cucumber
Mix in a bowl, the toasted sesame oil, liquid aminos, rice vinegar, and ponzu
Plate the onigiri and salad and finish with Nordic Catch Kelp Garlic Sea Salt and sesame seeds!
Enjoy!
Along the way
