Ingredients (2 servings):
- ¼ cup cucumber, finely diced
- ¼ cup carrots, grated
- ¼ cup avocado, diced
- ½ tbs rice vinegar
- ½ tsp black sesame seeds
- ¼ tsp salt
- Pinch of pepper
- ½ small nori sheet, crumbled
- 2 oz wild-caught salmon, cooked and flaked
- 1 cup cooked brown rice or purple rice (about ½ cup uncooked)
Directions:
1.Cook rice: Prepare ½ cup uncooked brown or purple rice (yields about 1 cup cooked). Let it cool slightly.
2.Prep fillings: Dice cucumber and avocado; grate carrots.
3.Cook salmon: Grill, bake, or pan-sear salmon until fully cooked, then flake into small pieces.
4.Season rice: In a medium bowl, combine rice with rice vinegar, sesame seeds, salt, pepper, and crumbled nori.
5.Mix: Add salmon and veggies to the seasoned rice. Gently fold until evenly combined.
6.Shape: Wet your hands slightly and roll the mixture into small balls (about 6–8 balls total).
Optional: Roll each ball in extra sesame seeds or nori flakes for added flavor and texture.
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材料 (2份):
- ¼ 杯黃瓜丁
- ¼ 杯胡蘿蔔絲
- ¼ 杯牛油果, 切粒
- ½ 大匙米醋
- ½ 茶匙黑芝麻
- ¼ 茶匙鹽
- 少許胡椒粉
- ½ 張小海苔碎
- 2 盎司野生三文魚, 煮熟並撕成小塊
- 1 杯煮熟的糙米或紫米 (約 ½ 杯生米）
做法：
1. 煮飯: 準備 ½ 杯生糙米或紫米 (煮熟後約 1 杯）。稍微放涼。
2. 準備餡料: 黃瓜和牛油果丁; 胡蘿蔔絲。
3. 烹調三文魚: 將三文魚烤, 煎或用平底鍋煎至全熟, 然後撕成小塊。
4. 拌飯: 在一個中等大小的碗中, 將米, 米醋, 芝麻, 鹽, 胡椒粉和碎海苔混合。
5. 混合: 將三文魚和蔬菜加入調味飯中, 輕輕翻拌均勻。
6. 塑形: 將雙手略微沾濕, 將混合物搓成小球 (約6-8個）。
可選: 將每個小球裹上額外的芝麻或海苔碎, 以增加風味和口感。