Baked Salmon and Carrot Onigiri (Japanese Rice Balls) for School Lunches
🧂 Ingredients
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- 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.
📊 Nutrition Facts / serving
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