Salmon Onigiri 鮭魚飯糰

A popular Japanese rice ball, typically triangular or oval-shaped, filled with cooked salmon and wrapped with nori (seaweed). It's a convenient and delicious snack or light meal.

Nutrition (per serving)

Ingredients

• 2 cups Japanese short-grain rice
• 2.5 cups water (for cooking rice)
• 200g salmon fillet
• 1/2 tsp salt (for salmon seasoning)
• 1/4 tsp black pepper (for salmon seasoning)
• 1/2 tsp salt (for rice seasoning)
• 2-3 sheets nori (dried seaweed), cut into strips

Steps

1. Rinse the Japanese short-grain rice until the water runs clear. Cook the rice with water according to package instructions or in a rice cooker.
2. Season the salmon fillet with salt and black pepper.
3. Cook the seasoned salmon fillet by pan-frying, baking, or grilling until fully cooked and flaky.
4. Once cooked, flake the salmon meat into small pieces, discarding any skin or bones.
5. When the rice is cooked and rested, transfer it to a large bowl. Add salt and gently mix.
6. Wet your hands with water and sprinkle a pinch of salt on your palms (to prevent sticking and add seasoning).
7. Take a small amount of rice (about 1/2 cup), make a slight indentation in the center, and place a spoonful of flaked salmon inside.
8. Cover the salmon with a little more rice, then gently press and shape the rice into a triangle, ball, or oval. Repeat for remaining rice and salmon.
9. Wrap each shaped onigiri with a strip of nori. Serve immediately or store for later.

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