(2 servings)

 

Ingredients:
Rice	2 bowls
Salmon	160g
Carrots	4 tablespoons
Broccolis	4 tablespoons
Seaweed (for sushi)	2 pieces
Oil	1 teaspoon
Sauce:
Reduced Salt Soy Sauce	4 teaspoons
Rice Wine	2 tablespoons
Sweetener	1 teaspoon
Black Pepper	Appropriate amount

 

Method:

1. Boil a pot of hot water, cook the carrots and broccolis. Let them cool down before finely chopping them.   
2. Heat 1/2 teaspoon of oil in a frying pan over a medium heat, add salmon and pan-fry it to golden brown color then cut into pieces.
3. Add the cooked carrots, broccoli and salmon pieces to the rice and mix them well.
4. Place 1/3 bowl of mixed rice on top of a piece of plastic paper about 1 square foot, then wrap it up and make the rice ball into a triangular shape.
5. Mix the KIKKOMAN Reduced Salt Soy Sauce, rice wine, and sweetener into a sauce.
6. Heat the frying pan, add 1/2 teaspoon of oil and brush it evenly on the pan. Fry the rice balls until both sides have lightly turned brown.
7. Brush the sauce onto the rice balls and fry it to golden brown color; turn over the other side and repeat the same step.
8. Finally, stick the seaweed onto the rice ball and it is ready to serve.