Salmon and Black Sesame Onigiri
Inspired by a classic Japanese snack, these rice triangles make a perfect appetizer when entertaining. The recipe is easily scaled for larger crowds!
COOK RICE: Prepare rice according to package directions. Let cool completely.
COOK FISH: Cook Morey’s Wild Salmon Seasoned Grill Fillets according to package directions using the baking method. Remove skin; discard. Let cool completely before flaking into smaller pieces.
PREPARE RICE: In small bowl, whisk together rice vinegar and sugar. In large bowl, combine rice, 1 Tbsp. furikake seasoning, sesame seeds, and flaked salmon. Drizzle rice vinegar mixture over salmon mixture. Stir to combine.
TO SERVE: Using wet hands, divide rice mixture into 12 portions and press each into a triangular shape. Place a strip of nori in the middle of the bottom of each piece of onigiri and fold it up the sides, toward the middle of the onigiri.
PRO TIP: Serve with soy sauce or spicy mayo for dipping, if desired.
- 2 Morey’s Wild Salmon Seasoned Grill Fillets
- 1 1/2 cups short-grain white rice
- 2 Tbsp. rice wine vinegar
- 1/2 tsp. granulated sugar
- 2 Tbsp. furikake seasoning, divided
- 1 Tbsp. toasted black sesame seeds
- 1 sheet nori, cut into 12 even strips (4.5 x 1-inch)
Additional Product Options
You can also use:
Wild Salmon Steakhouse
Sparkling White Wine
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