Tuna Mayo and Umeboshi Rice Balls (Onigiri)
35 min · 398 calories
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Salmon onigiri with miso soup
Two grilled-salmon rice balls wrapped in nori with a tofu miso soup: Japan's grab-and-go breakfast.
30 min
total
4
people
422
calories per serving
Per serving
- 19 g
- Protein
- 63 g
- Carbs
- 9 g
- Fat
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Ingredients
4
- 300 gJapanese short-grain rice (Koshihikari)
- 160 gSalmon
- 12 gnori seaweed
- 8 gsesame seeds
- 4 pinchSalt
- 200 gsilken tofu
- 800 mlWater
- 12 gkombu seaweed
- 48 gmiso paste
- 8 gwakame seaweed
- 20 gScallion or chives
Allergens
fishsesamesoy
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Make the dashi: soak the kombu in the water for 10 minutes, bring to a gentle simmer, then lift it out.
Cook the rice. Grill the salmon for 6–8 minutes, then flake it with the sesame.
With wet, lightly salted hands, shape two rice triangles with the salmon in the middle and wrap them in nori.
Heat the dashi with the tofu and wakame, stir in the miso off the heat and add the spring onion.
Chef's tips
- •Make the onigiri the night before and wrap them; add the nori just before eating so it stays crisp.
