Salmon onigiri with edamame and cucumber

Ingredients

For 1 serving

• Sushi rice55 g
• Canned salmon60 g
• Nori seaweed1
• Edamame50 g
• Cucumber60 g
• Sesame seeds3 g
• Rice vinegar1 teaspoon
• Saltto taste

Contains: soy, fish, sesame

Method

1. Rinse the sushi rice until the water runs clear, put it in a small pan with about one and a quarter times its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid; turn off, leave covered for 5 minutes, then spread it on a plate with a pinch of salt until lukewarm.
2. Meanwhile boil the edamame in salted water for 4 minutes, until tender, and drain.
3. Wash the cucumber, cut it into sticks or slices and dress it with the rice vinegar; toast the sesame seeds in a dry small pan for 1 minute, until fragrant.
4. Drain the tinned salmon, remove skin and bones and flake it.
5. Wet your hands with lightly salted water, take half the rice, make a hollow in the middle, fill it with half the salmon, close and press into a firm triangle; repeat with the rest. Wrap the base of each onigiri with a strip of nori and sprinkle with sesame, then serve with the edamame and cucumber.