4 Serves
83 Mins
Rinse the Japanese short-grain rice under cold water until the water runs clear, then soak for 30 minutes before cooking in a rice cooker.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
2 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
26 mg / 4,700 mgSodium
287 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium heat and cook the salmon until it is fully opaque and flakes easily.
Flake the cooked salmon into a bowl and season lightly with salt and pepper.
Wet your hands with water to prevent sticking, take a portion of cooked rice, press a small amount of salmon into the center, and shape into a triangle using your palms.
Wrap the base of the rice ball with a strip of nori sheet and serve immediately.
35
g41
g25
g.jpg&w=3840&q=75)
Rwandan
Cuban