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Classic Salmon Onigiri
Traditional dish · Japanese
A traditional Japanese rice ball filled with seasoned grilled salmon and wrapped in nori seaweed. This is the quintessential onigiri experience.
Ingredients
- Japanese short-grain rice3 cups
- Salmon fillet100g
- Saltto taste
- Soy sauce1 tbsp
- Mirin1 tsp
- Nori seaweed sheets2 sheets
- Waterfor cooking rice
Steps
- 1
Cook the Japanese short-grain rice according to package directions.
- 2
While rice is cooking, season the salmon fillet with salt. Grill or pan-fry until cooked through. Flake the salmon into small pieces and mix with soy sauce and mirin.
- 3
Once the rice is cooked, let it cool slightly until it's warm enough to handle. Wet your hands with water and sprinkle a little salt.
- 4
Take a portion of rice (about 1/2 cup) and flatten it in your palm. Place a spoonful of the salmon mixture in the center.
- 5
Gently shape the rice around the filling to form a triangle or ball, ensuring the filling is completely enclosed. Repeat with remaining rice and filling.
- 6
Cut the nori seaweed sheets into strips. Wrap a strip around the base of each onigiri.
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