Smoked Salmon BBQ Onigiri
If you love sushi rice, you'll love onigiri! The star is the vinegary rice. You can make this smoked salmon style onigiri for parties or just a snack. So fun to eat.
Ingredients
- 3 cups dry sushi rice
- 1 tbsp powdered erythritol or other sweetener
- 1 tsp rice vinegar
- salt to taste
- 8 ounces smoked wild-caught Alaskan sockeye salmon
- 2 sheets of toasted nori squares
- Black sesame seeds optional
- Wasabi powder optional
- turmeric optional
- BBQ Sauce
- 1 tbsp coconut aminos
- 1 tsp ginger juice
- 4 tbsp Yong's Korean Hot Sauce or other hot sauce *see notes
- 2 - 3 tbsp MCT or XCT oil or a neutral tasting oil you have on hand
- 1 tsp rice vinegar
Instructions
- Prepare sushi rice according to instructions on package.
- While rice is cooking mix BBQ Sauce ingredients in a shaker bottle. Mix vigorously to incorporate oil.
- When rice is cooked remove from heat and stir in 1 tsp of rice vinegar, sweetener, and salt to taste (some people use seasoned rice vinegar). Set aside.
- Cut 2 sheets of nori into strips (most have little lines you can follow) then cut the strips in half.
- Mix wasabi powder with a few drops of water to make a paste if you are using it.
- Put a strip of nori in the onigiri mold, then a thin layer of salmon, top with rice, shake a few sesame seeds on top if using before closing the mold. (if using wasabi you can put it between the salmon and rice)
- Pop out onto a platter.
- Serve with BBQ Sauce.
Notes
To make different colored rice, you can add turmeric to the rice cooker while rice is cooking for yellow rice or a slice of beet for pink rice. It makes a fun contrast to the white rice and it's added nutrition. I keep some cubes of turmeric and ginger in my freezer.
Yong's hot sauce has a slightly sweet flavor, so if you are using regular hot sauce you might want to add a little something sweet like maple syrup, honey, or erythritol to the BBQ sauce ingredients.
Tried this recipe?Let us know how it was!