Saba Onigiri（Canned Mackerel）
If you’re looking for an easy way to use canned mackerel, try making this saba onigiri! This recipe shows you how to turn a can of mackerel into flavorful onigiri with helpful tips and a few easy variations.
Ingredients
Instructions
- Prepare the Filling: Drain the canned mackerel. Bake at 180°C (350°F) for 10 minutes to remove excess moisture. Flake with a fork and season lightly with salt.
- Prepare Rice and Nori: Cut the nori into thirds. Prepare the rice, a small bowl of water, and salt.
- Assemble: Place rice in your palm or a bowl, add 1–2 teaspoons of mackerel filling in the center, and cover with more rice.
- Shape the Onigiri: Wet your hands with water, sprinkle a little salt on your palms, and rub them together. Place the rice in your hand and gently press with both palms to form a triangle, rolling it a few times to shape.
- Wrap: Wrap the rice with nori just before serving.
Notes
- Storage: Wrap each one in plastic wrap, put it in a container, and keep it in the fridge for a couple of days, or in the freezer for up to 1 month.
- Canned mackerel includes bones, so crush them gently with your fingers (they’re soft and edible) or remove them if you don't like them.
- Removing excess moisture from the mackerel is key. It improves the texture and helps keep the onigiri from becoming soggy.
- If you enjoy crispy nori, wrap it just before eating, as it becomes soggy over time once wrapped.
Nutrition
Serving: 1servingCalories: 230kcalCarbohydrates: 40gProtein: 11g
This nutritional information is estimated and provided for general reference only.