By Elissa Wa
Season the sushi rice with sushi vinegar by mixing it through gently.
In a large bowl, mix together chopped salmon, Japanese mayo, sriracha, and chives. Chill the mixture.
Using an onigiri mold or clean wet hands, form the riceballs with salmon mixture in the center.
Preheat oil in a pan. Shallow fry each riceball on each side just until golden brown.
Brush each side with ponzu, wrap with seaweed, garnish with more filling, and top with a slice of jalapeno.
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By Elissa Wa
This recipe is ready in 45 and features sushi rice, sushi vinegar, sashimi grade salmon and other delicious ingredients. Contains 400 calories total.
Season the sushi rice with sushi vinegar by mixing it through gently.
In a large bowl, mix together chopped salmon, Japanese mayo, sriracha, and chives. Chill the mixture.
Using an onigiri mold or clean wet hands, form the riceballs with salmon mixture in the center.
Preheat oil in a pan. Shallow fry each riceball on each side just until golden brown.
Brush each side with ponzu, wrap with seaweed, garnish with more filling, and top with a slice of jalapeno.
Calories per Serving: 400
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