Salmon rice balls
This rice ball is rich in sesame and shiso leaves, making it perfect for lunch boxes.
How to make it
1
Shake the white sesame seeds with a knife in advance to bring out the aroma. Chop the leaves into shredded slices.
2
Without oiling in a frying pan, grill the raw salmon, and once it's cooked, loosen it thoroughly with chopsticks. Remove the bones when they come out.
3
Add white sesame seeds, shiso leaves and dark soy sauce to the shredded salmon and fry the whole thing.
4
Combine [3] with the cooked rice, mix well, then squeeze it into a triangle to complete it.
6 ingredients
-
- White Sesame
- 1 tablespoon
-
- Ooba
- 5 sheets
-
- Raw salmon fillet
- 1 slice
-
- Dark soy sauce
- 1/2 tbsp
-
- cooked rice
- 200g
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