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Quick Breakfast Triangle Seaweed Rice Ball (Cheese-Stuffed)
This delightful breakfast dish brings together soft savory flavors and a refreshing crunch in every bite. The salty taste of the nori pairs perfectly with the melted cheese and sweet carrots while the firm texture of the salmon adds a wonderful contrast. It is a quick yet satisfying meal perfect for a warm start to […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quick Breakfast Triangle Seaweed Rice Ball (Cheese-Stuffed)
| Ingredient | Amount |
|---|---|
| square seaweed (nori) | 1 as needed |
| cheese slices | 2 as needed |
| cooked rice | 1 as needed |
| salmon | 1 as needed |
| carrot | 1 as needed |
| onion | 1/4 |
| egg | 1 as needed |
| cucumber | 1 as needed |
| walnut oil | |
| salt | |
| lime juice | |
| light soy sauce |
- square seaweed (nori)1 as needed
- cheese slices2 as needed
- cooked rice1 as needed
- salmon1 as needed
- carrot1 as needed
- onion1/4
- egg1 as needed
- cucumber1 as needed
- walnut oil
- salt
- lime juice
- light soy sauce
Cooking StepsHow to cook Quick Breakfast Triangle Seaweed Rice Ball (Cheese-Stuffed) step by step
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Step 1Cut 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.
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Step 2Lay 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.
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Step 3Place the two triangular cheese halves on opposite sides of the seaweed diagonal (positioned as inverted triangles).
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Step 4In 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.
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Step 5Fold 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.
-
Step 6Tips: 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.
Quick Breakfast Triangle Seaweed Rice Ball (Cheese-Stuffed)
This delightful breakfast dish brings together soft savory flavors and a refreshing crunch in every bite. The salty taste of the nori pairs perfectly with the melted cheese and sweet carrots while the firm texture of the salmon adds a wonderful contrast. It is a quick yet satisfying meal perfect for a warm start to […]
Ingredients
- 1 as needed square seaweed (nori)
- 2 as needed cheese slices
- 1 as needed cooked rice
- 1 as needed salmon
- 1 as needed carrot
- 1/4 onion
- 1 as needed egg
- 1 as needed cucumber
- walnut oil
- salt
- lime juice
- light soy sauce
Instructions
-
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.
-
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.
-
Place the two triangular cheese halves on opposite sides of the seaweed diagonal (positioned as inverted triangles).
-
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.
-
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.
-
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.
