Salmon Onigiri

Salmon Onigiri

by Glutton Nonnon

4.8 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Fish intestines have been eaten before, but they are packaged in ready-to-eat packaging, and they feel the taste is average, so I don’t like fish intestines. But ever since I ate the salmon sausages from Jenny Jane’s house, I immediately changed my mind about fish sausages. This fish intestine is not ready-to-eat. It has salmon meat inside. It tastes good after being fried, boiled and steamed, a bit like crab sticks.
Wrap the fried salmon sausages into mashed potatoes, wrap them with rice, and roll them with seaweed. The taste is very good. "

Ingredients

Salmon Onigiri

1. Wash the two kinds of rice and cook them.

Salmon Onigiri recipe

2. Scoop the cooked rice into a bowl, add salt and MSG to taste.

Salmon Onigiri recipe

3. Wash potatoes and carrots, peel them, and cook them in a pot.

Salmon Onigiri recipe

4. Mash the cooked potatoes into a puree.

Salmon Onigiri recipe

5. Chopped carrots.

Salmon Onigiri recipe

6. Put the carrots in the pan and fry them.

Salmon Onigiri recipe

7. Mix carrots and potatoes, add salt and MSG to taste.

Salmon Onigiri recipe

8. Defrost Jenny's delicacy salmon sausage.

Salmon Onigiri recipe

9. Fry until golden on both sides and out of the pan.

Salmon Onigiri recipe

10. Cut the fish intestines into small pieces.

Salmon Onigiri recipe

11. Cut the seaweed into small pieces.

Salmon Onigiri recipe

12. Wrap the salmon sausages with mashed potatoes and roll them into balls.

Salmon Onigiri recipe

13. Then wrap the potato balls with rice and shape them into an oval shape.

Salmon Onigiri recipe

14. Decorate the rice balls with seaweed segments.

Salmon Onigiri recipe

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