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.

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

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

4. Mash the cooked potatoes into a puree.

5. Chopped carrots.

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

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

8. Defrost Jenny's delicacy salmon sausage.

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

10. Cut the fish intestines into small pieces.

11. Cut the seaweed into small pieces.

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

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

14. Decorate the rice balls with seaweed segments.

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