Quick Breakfast Triangle Seaweed Rice Ball (Cheese-Stuffed)

Cooking StepsHow to cook Quick Breakfast Triangle Seaweed Rice Ball (Cheese-Stuffed) step by step

Cooking Process

1. 
   Step 1 Detail

   Cut the salmon, carrot, and onion into thin strips. Heat a pan with a little oil, add the carrot and onion strips first and stir-fry until softened, then add the salmon strips and cook through. Season with a pinch of salt and light soy sauce. Set aside. Use a peeler to shave the cucumber into very thin long slices; set aside. Beat the egg, pan-fry into a thin omelette, and cut into thin strips.

2. 
   Step 2 Detail

   Lay the seaweed sheet flat. Use scissors to cut along the diagonal (from one corner to the opposite corner, keeping the two halves connected). Cut the cheese slices in half diagonally to form triangles.

3. 
   Step 3 Detail

   Place the two triangular cheese halves on opposite sides of the seaweed diagonal (positioned as inverted triangles).

4. 
   Step 4 Detail

   In the center strip along the diagonal, first lay down the thin cucumber slices, then spread a thin layer of rice, and finally add the stir-fried salmon-carrot-onion mixture and the egg strips on top.

5. 
   Step 5 Detail

   Fold the bottom corner of the seaweed upward to cover the filling, then fold the left and right corners inward. Tuck and align the edges to form a neat triangle. Gently press the seams to hold the shape. Arrange on a plate and serve.

6. 
   Step 6 Detail

   Tips: Slice the cucumber as thinly as possible — it folds more easily and adds a refreshing crunch. Don’t layer the rice too thick or the triangle won’t hold its shape. You can prep the filling the night before for an even quicker morning assembly.