Ingredients
- 1 cup zucchini and carrots finely chopped
- 2 cups cooked warm rice short- or medium-grain
- 2 teaspoons toasted sesame oil plus more, for cooking vegetables
- 1 teaspoon seasoned rice vinegar
- 4 ounces canned salmon drained
- 1 tablespoon plain mayonnaise
- 1/3 cup crushed seaweed sheets nori
Instructions
- Preheat a skillet on medium-high heat. Pour in a small amount of sesame oil to coat the pan, then add 1 cup of finely chopped zucchini and carrots. Sauté until the vegetables are tender, which should take approximately 3 to 5 minutes.
- In a large bowl, combine 2 cups warm cooked rice, the cooked vegetables, 2 teaspoons of sesame oil, and 1 teaspoon of seasoned rice vinegar. Stir until evenly mixed.
- Gently fold in 4 ounces of drained canned salmon that has been mixed with 1 tablespoon of mayonnaise into the rice mixture.
- With wet hands (or lightly oiled food-safe gloves), scoop about 2 tablespoons of the rice mixture, flatten it, then shape into a compact ball.
- Roll each rice ball in crushed seaweed sheets to add extra flavor and texture.
