Don't Waste Overcooked Salmon! It's The Secret for Kid-Friendly Salmon Onigiri
Transform leftover overcooked salmon into delicious and kid-friendly salmon onigiri with just three simple ingredients. This recipe is perfect for busy mornings and using up leftovers.
Ingredients
- 2 cups cooked short or medium grain rice, slightly cooled
- 1 cup flaked overcooked salmon
- 2 tablespoons furikake seasoning
Instructions
- 1
Ensure your cooked rice is slightly cooled, not hot, as this helps with handling.
- 2
In a bowl, gently combine the flaked overcooked salmon with the furikake seasoning. The dry nature of overcooked salmon helps it bind without making the rice oily.
- 3
Wet your hands with water and a pinch of salt to prevent sticking.
- 4
Take about 1/2 cup of cooked rice and place it in your palm.
- 5
Make a slight indentation in the center of the rice.
- 6
Add about 1-2 tablespoons of the salmon-furikake mixture into the indentation.
- 7
Gently cover the salmon mixture with more rice, forming a ball.
- 8
Shape the rice ball into your desired onigiri shape (triangle, ball, or cylinder) by cupping your hands and gently pressing.
- 9
Repeat with the remaining rice and salmon mixture.
- 10
If desired, you can use onigiri wrappers to encase the rice balls.
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
Pro Tips
- •Using overcooked salmon is key, as its drier texture helps the onigiri hold its shape and prevents the rice from becoming oily.
- •Slightly cooling the rice helps it become more manageable and less sticky to your hands.
- •A pinch of salt on your hands when forming the onigiri prevents the rice from sticking.
- •Don't over-mix the salmon and furikake; a gentle combine is sufficient.
- •The starch in short or medium grain rice is essential for binding the onigiri together.
Variations
- •Add a small pinch of salt to the salmon mixture if it needs more flavor.
- •For a different flavor profile, try adding a tiny bit of toasted sesame oil to the salmon mixture.
- •If you don't have furikake, you can season the salmon with a pinch of salt and sesame seeds.
- •Experiment with different types of leftover cooked fish, ensuring it's not too moist.
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