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Recipes · Asian

Salmon Seaweed Rolls (Onigiri Rolls)

Asian · Diabetic Friendly · High Protein · Japanese · Salmon

Salmon Seaweed Rolls (Onigiri Rolls)
Prep 15 mins
Cook 25 mins
Serves 5 servings

Ingredients

For the Rice

  • 1 cup short grain brown rice or sushi rice
  • 2 cups water
  • 1 Tablespoon toasted sesame oil
  • ½ teaspoon fine salt

For the Salmon

  • 11 oz canned or leftover salmon 320 g, see notes for shiozake ([recipe:shiozake (Salted Salmon)])
  • 2 Tablespoons tamari
  • ½ teaspoon fish sauce

For the Onigiri Seaweed Rolls

  • 10 sheets nori seaweed
  • 1-2 medium avocados 1 avocado - 7.6 ounces
  • Optional:
  • sriracha for drizzling or dipping
  • white & black sesame seeds for garnish

Directions

  1. Cook the rice in a rice cooker or on the stovetop using the package instructions. For sushi rice I use three cups of water for one cup of short grain brown rice.
  2. Stir in the toasted sesame oil and a pinch of salt to the cooked and slightly cooled rice.

[photo:1][photo:2]

  1. Place the drained canned salmon or shredded fresh salmon into a large bowl to make the salmon onigiri filling. Stir with a fork to separate the flakes. Add the tamari and fish sauce and stir well.
  2. --- If you’re using the shiozake proceed directly to rolling your sushi. There is no need to mix shiozake with tamari or soy sauce, fish sauce, or sesame oil, as it is already very salty and very flavorful. ---
  3. [photo:3]

Roll the Sushi Roll

  1. Lay the nori shiny side down on your bamboo mat or work surface. Spread some rice onto the nori. It should reach both side edges, and you should leave a little rice-free space on the top and bottom edges to make it easier to roll. Press the rice together and into the seaweed so it sticks, wetting your hands as needed.

[photo:4]

  1. Add the salmon to the bottom area of the rice followed by the slices of avocado. Drizzle with sriracha sauce if you like it spicy!

[photo:5][photo:6]

  1. Pull the bottom of the nori over the fillings, and squeeze, then roll, squeezing tightly as you go, using the bamboo mat to help you roll and apply even pressure. Use your finger to dab a little water on the top inch of the exposed seaweed. Then continue rolling until it seals.

[photo:7][photo:8]

  1. Place your seaweed roll seam-side-down and set aside for a few minutes as you continue with the rest of the salmon onigiri rolls. Then cut them into pieces with a sharp knife.
  2. Serve and enjoy!

TIP

  1. I find the rolls are much easier to slice after they’ve been sitting for a bit.
  2. [photo:9] [photo:10]

Nutrition

326 kcal Calories: 326kcal Carbohydrates: 35g Protein: 19g Fat: 13g Saturated Fat: 2g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 0.02g Cholesterol: 52mg Sodium: 931mg Potassium: 545mg Fiber: 4g Sugar: 0.4g Vitamin A: 370IU Vitamin B1: 0.2mg Vitamin B2: 0.2mg Vitamin B3: 7mg Vitamin B5: 2mg Vitamin B6: 0.4mg Vitamin B12: 3µg Vitamin C: 6mg Vitamin D: 9µg Vitamin E: 2mg Vitamin K: 9µg Calcium: 203mg Copper: 0.3mg Folate: 52µg Iron: 2mg Manganese: 2mg Magnesium: 94mg