Baked Salmon and Carrot Onigiri (Japanese Rice Balls) for School Lunches

Name: Baked Salmon and Carrot Onigiri (Japanese Rice Balls) for School Lunches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: warm, soft-cooked white rice; skinless salmon fillet; carrot, finely grated; sweet soy sauce (kecap manis); low-sodium soy sauce; sesame oil; garlic, finely minced; salt; granulated sugar; vegetable oil, for sautéing; nori, cut into small sheets; toasted white sesame seeds

by Admin • 1 month ago

Prep

15 min

Cook

15 min

Servings

Level

Easy

❤️ 0 Pinterest

A healthy, filling lunchbox idea featuring triangle-shaped rice balls filled with baked salmon seasoned in sweet soy sauce and savory-sweet grated carrot. Easy to pack, mess-free, and loved by kids for its soft texture and cute appearance. A great lunchbox variation that's rich in omega-3s and fiber to fuel your little one's school day.

🧂 Ingredients

🍽️ Servings: 3

Adjust the servings and the ingredient amounts & nutrition below update automatically.

400 grams warm, soft-cooked white rice
150 grams skinless salmon fillet
1 whole carrot, finely grated
2 tbsp sweet soy sauce (kecap manis)
1 tsp low-sodium soy sauce
1/2 tsp sesame oil
1 clove garlic, finely minced
1/4 tsp salt
1/2 tsp granulated sugar
1 tsp vegetable oil, for sautéing
3 sheets nori, cut into small sheets
1 tsp toasted white sesame seeds

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👩‍🍳 Instructions

1 Heat a little vegetable oil in a nonstick skillet, then sauté the minced garlic over low heat until fragrant.
2 Add the salmon fillet and cook, flipping occasionally, until cooked through, then coarsely flake it with a fork right in the skillet.
3 Add the grated carrot, sweet soy sauce, soy sauce, sesame oil, salt, and sugar. Stir well and cook for about 3-4 minutes until the seasoning is absorbed and the liquid has reduced, then remove from heat and let cool slightly.
4 Prepare a small bowl of cooled boiled water to moisten your hands so the rice doesn't stick while shaping.
5 Take a handful of warm rice (about 60-70 grams), flatten it in your palm, and place one tablespoon of the salmon-carrot filling in the center.
6 Fold the rice over to cover the filling, then shape it into a triangle by gently pressing with both palms, occasionally moistening your hands with lightly salted water.
7 Sprinkle the surface of the onigiri with white sesame seeds, then wrap a strip of nori around the bottom or middle of the onigiri as both a wrapper and garnish.
8 Repeat until the rice and filling are used up, then let the onigiri cool completely before wrapping in plastic wrap or packing into a lunchbox so the rice doesn't turn soggy.

💡 Tips

• Use rice that's still warm so it's easy to shape and sticks together well, but not so hot that it burns your hands.

• If you don't have salmon, you can substitute canned tuna or shredded chicken to keep it nutritious and budget-friendly.

• It's best to attach the nori wrapper right before eating so it stays crisp, rather than putting it on first thing in the morning.

• Store the onigiri in an airtight lunchbox and avoid refrigerating them for too long so the rice doesn't harden — room temperature is fine if they'll be eaten within 4-5 hours.