Salmon rice balls
This rice ball is rich in sesame and shiso leaves, making it perfect for lunch boxes.
How to make it
1
Smash the white sesame seeds with a knife beforehand to bring out their aroma. Cut the shiso leaves into thin strips
2
Cook the salmon in a frying pan without adding oil, and once cooked, flake it well with chopsticks. Remove any bones that appear
3
Add white sesame seeds, shiso leaves, and dark soy sauce to the shredded salmon and stir-fry the whole thing
4
Add (3) to the cooked rice, mix well, and form into a triangle
6 ingredients
-
- White Sesame
- 1 tablespoon
-
- Ooba
- 5 sheets
-
- Raw salmon fillet
- 1 slice
-
- Dark soy sauce
- 1/2 tbsp
-
- cooked rice
- 200g
[PR]
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