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Le Chaudron recipe
Onigiri saumon umeboshi
Salmon and umeboshi onigiri
⏱ 25 minServes 4Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked Japanese rice
150 g (5 oz)cooked salmon, flaked
4umeboshi plums, pitted
2 leavesnori sheets, cut into strips
1 teaspoonsalt
- 400 g (14 oz) cooked Japanese rice
- 150 g (5 oz) cooked salmon, flaked
- 4 umeboshi plums, pitted
- 2 leaves nori sheets, cut into strips
- 1 teaspoon salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Wet your hands with salted water so the rice doesn't stick.
- Put a portion of warm rice in your palm and make a small well in the center.
- Fill half with salmon and half with mashed umeboshi.
- Close the rice around the filling and press firmly into a neat triangle.
- Wrap each with a strip of nori, pressing gently so it sticks.
- Cover with plastic wrap until serving.
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