Salmon Onigiri
Salmon Onigiri is a traditional Japanese dish made with sushi rice and a savory salmon filling. The word "onigiri" refers to rice balls, which are usually shaped into triangles or rounds and filled with various ingredients.
Ingredients
Rice
- 1 cup sushi rice
- 2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Salmon filling
- 8 oz. salmon
- salt and pepper, to taste
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
Toppings
- Nori seaweed sheets, cut into small strips for wrapping
- mixed sesame seeds
Instructions
- Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a rice cooker or a saucepan with 2 cups of water. Cook the rice according to package instructions.
- Cook the salmon. Arrange the salmon filet on the baking sheet lined with baking paper. Season with salt and pepper and bake in the preheated to 180°C (350°F) oven for 15 minutes. Then take it out, let it cool and flake it with the fork.
- In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Once the rice is cooked, transfer it to a large mixing bowl, and while it's still warm, drizzle the vinegar mixture over the rice. Gently fold the rice to evenly coat it with the seasoning. Let the rice cool to room temperature.
- In a bowl, mix soy sauce, honey, and sesame oil. Add cooked flaked salmon. Stir until the salmon is well coated with the sauce.
- Wet your hands to prevent sticking, take a handful of seasoned sushi rice, and flatten it in the palm of your hand. Place a spoonful of the salmon mixture in the center of the rice. Gather the rice around the salmon to enclose it fully and shape the onigiri into a triangle or ball.
- Wrap the formed onigiri with a strip of nori seaweed to hold it together and provide an easy handle for eating. Serve the Salmon Onigiri immediately or pack them for a delicious and portable meal. Enjoy!