One of my favorite snacks to make! The foil wrapper keeps the seaweed crisp if making ahead for lunch to go!

Short grain rice or sushi rice works best. I’ve added sesame oil and rice seasoning to the cooked rice but that’s optional.

Adding sesame oil / oil prevents the rice from sticking to the foil and keeps rice moist if stored in the fridge. If you prefer not to add oil to the rice, brush the inside of the foil with some sesame oil / oil before wrapping to prevent rice from sticking to the foil.

I cooked some salmon and mixed in some mayo and sriracha. But you can add any fish, canned tuna/chicken, shrimp, chicken, pork or beef for the filling. Enjoy!

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