Sweet salted salmon and caper rice ball
Italian
main
Normally, when making rice balls, salt is sprinkled around the rice, but this recipe gives the rice a strong salty flavor, so you don't sprinkle it with salt. When loosening the salmon, make sure to thoroughly remove the small bones.
Cooking time: 20 minutes
Excluding the time for rice flooding and cooking time, and time for preparing pickled myoga pickles
0 posts in arranging recipes
How to make it
1
Sprinkle salted salmon on both sides with salt and grill it on the grill for about 10 minutes.
2
Remove the bones and loosen them and place them in the bat. It is best to separate the skin and chop it with a knife before putting it together with the flesh.
3
In a bowl, mix the rice, shredded salmon, chopped capers, coarsely chopped shiso leaves, and chopstick sesame seeds and mix roughly. Along the way, taste it and if it doesn't have enough salt, add some soy sauce.
4
Put the three-part [3] into a container lined with plastic wrap and squeeze it into a triangle. Serve in a bowl and serve with pickled new ginger to your liking.
3 ingredients
-
- Sweet salted salmon
- About 100g
-
- salt
- A little
-
- cooked rice
- 200g
-
- Capers
- 10g
-
- Ooba
- 4 sheets
-
- soy sauce
- A little
-
- Use pickled myoga and
- A little
