Salmon fried rice nigiri

Time on your hands, salmon fried rice, into nigiri shapes today.

Vegetables

I used chopped white onion, carrots, white mushrooms, sweetcorn and kale. Colourful and ones that can fit in the nigiri mold.

Nihon Showen Kokutou Iri Yakitori No Tare (dipping sauce)

Buy now, £7.99 on Amazon

Alternatively, I think if you mixed mirin, sugar and soy sauce together, you’d get a similar taste.

Using a nigiri sushi mold will help keep its shape!

Garnishing with sesame seeds just makes the nigiri even more appetising!

It is definitely fried rice with hints of sweetness from the Japanese sauce.

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Makes 3 servings

Total time: 1 hour 20 mins

Ingredients:

30g white onion (diced) (eq. 1/2 small onion)

53g carrot (diced) (eq. 1 small carrot)

59g white mushrooms (diced)

59g frozen sweetcorn

56g kale

120g salmon fillet

561g cooked white rice

3 tbsp Nihon Showen Kokutou Iri Yakitori No Tare (dipping sauce)

Sesame seeds (optional)

Method:

1. In a pan under medium heat, fry garlic and chopped white onion. Add the salmon fillet in and fry on both sides. Once it is nearly cooked through, separate the salmon fillet into pieces.

2. Add in the chopped carrots, white mushrooms, sweetcorn and kale. Continue to fry for about 3 minutes.

3. Add in cooked white rice and mix with the other ingredients. Pour in the Nihon Showen Kokutou Iri Yakitori No Tare sauce.

4. Set aside and cool for 20 minutes.

5. Put some fried rice into a nigiri sushi mold and shape. Repeat this step with the rest of the fried rice. Garnish some sesame seeds on top of the nigiri.