Three Salmon & Kimchi Onigirazu.

Salmon & Kimchi Onigirazu

Change up your lunch routine with Salmon & Kimchi Onigirazu. Essentially a sushi sandwich, these fun handhelds make for a delicious and balanced meal!

This recipe comes to us from our friend Charissa of @roastedveggie in partnership with USA Rice.

  • Servings
    2
  • Serving Size
    1 onigirazu
  • Prep Time
    10 min
  • Cook Time
    30 min
  • Total Time
    40 min

Ingredients

  • 2 cups uncooked sushi or short grain rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ΒΌ tsp salt
  • 2 salmon fillets
  • Furikake seasoning
  • 2 tbsp Japanese mayo (you can also use regular mayo)
  • 1 tbsp sriracha
  • 4 sheets nori (seaweed)
  • 1 avocado, sliced
  • 2 tbsp kimchi
  • Optional: soy sauce, for serving

Directions

  • Cook rice according to package instructions. When cooked, add vinegar, sugar, and salt. Set aside to cool to room temperature.
  • Season salmon with furikake seasoning. Cook the salmon in the air fryer at 400 degrees F for 7-9 minutes, depending on the thickness of your salmon. When it is finished, break up the salmon in a bowl and add Japanese mayo and sriracha.
  • Assemble the onigirazu by laying a nori sheet, adding a spoonful of rice in the center, add furikake seasoning, add the salmon mixture, add sliced avocado, add kimchi, and finally top it with more sushi rice. Begin folding the corners of nori towards the center. 
  • Slice in half and enjoy!