Creamy Salmon Onigirazu
By Tiffy Cooks
This creamy salmon onigirazu is one of my favorite easy lunches to pack. Onigirazu is a Japanese rice sandwich that looks like a square pocket of rice and your favorite fillings wrapped in seaweed. I’m packing my lunch today with a creamy mayo salmon filling that’s made with 3 simple ingredients. It’s satisfyingly filling, easy to pack, and made with the simplest pantry ingredients. This easy rice meal is the perfect grab-and-go meal that you can make anytime!
Ingredients
- 2 sheets roasted seaweed
- 2 cups hot cooked rice
- 2-3 tbsp furikake seasoning
- 1 can salmon drained
- 2-3 tbsp Japanese mayo
- Black pepper to taste
- 4 perilla leaves
Instructions
- Make the creamy salmon: In a bowl, mix the drained canned salmon with Japanese mayo and black pepper. Adjust the mayo depending on how creamy you like it.
- Set up the onigirazu: Place a piece of plastic wrap on your work surface, then lay 1 sheet of roasted seaweed on top in a diamond shape.
- Add the first layer of rice: Place about ½ cup of hot rice in the center of the seaweed and gently flatten it into a square. Sprinkle generously with furikake seasoning.
- Add the filling: Top the rice with half of the creamy salmon mixture, followed by 2 perilla leaves.
- Finish with rice: Add another ½ cup of rice on top and sprinkle with more furikake seasoning.
- Wrap: Fold all four edges of the seaweed toward the center, completely enclosing the rice and filling. Use the plastic wrap to wrap everything tightly and help it hold its shape.Repeat with the remaining ingredients to make the second onigirazu.
- Let the onigirazu sit wrapped for a few minutes so the seaweed softens slightly and holds everything together. Cut each one in half and enjoy!
Nutrition
Calories: 594kcalCarbohydrates: 45gProtein: 25gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 435mgPotassium: 578mgFiber: 1gSugar: 2gVitamin A: 175IUVitamin C: 1mgCalcium: 30mgIron: 1mg
