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Japanese Recipe - Cashew and Salmon Onigri (Rice Balls)


  • ½ pound fillet of salmon 
  • 4 cups rice uncooked  
  • 1 cup cashews coarsely crushed  
  • 2 large coarsely chopped pickled plums  
  • 2 pre-toasted nori sheets 
  • ½ cup bonito flakes (dried)  
  • 1 ½ tsp soy sauce 
  • 2 Tbs black sesame seeds (toasted) 


  1. Wash the rice and soak in water for half to 1 hour.  
  2. Boil water in a saucepan. Add rice and cook till the grains are soft. Drain the cooked rice and let them cook for 10 to 15 minutes.  
  3. Cut the pre-toasted nori sheets crosswise.  
  4. Grill the salmon and break up into small pieces with the help of a fork. 
  5. Prepare the filling for the rice balls. Mix the bonito flakes with soy sauce in a bowl. Add the chopped pickled plums and crushed cashews. Mix them well.  
  6. Wet your hands prior to making the balls in order to avoid the rice sticking to your hands. Take a handful of rice, make a hollow in the center and place a spoonful of the prepared filling. Close the rice around the filling and form a triangular shape. Cover the corner of the triangle with nori sheet.  
  7. Sprinkle sesame seeds over the prepared triangles. 
Nutrition Facts  Amount per serving % Daily Value
Servings 1
Calories 966 32
Total Fat 49.68g   20%
Saturated Fat 8g 14%
Cholesterol 13.04mg   55%
Sodium 106.39mg   31%
Total Carbohydrate 104g  54%
Dietary Fiber 7.94g   42%
Total Sugars 8.6g  17%
Protein 32.8g
Calcium 470.6mg  61%
Iron  19.5mg 40%
Vitamin C   2.4mg 84%
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