Salmon Onigiri
Onigiri, a traditional Japanese snack, are compact rice balls commonly found in convenience stores across Japan. These portable and satisfying treats are both flavorful and filling, making them ideal for travel or a quick bite. While there are many variations, the basic technique involves stuffing rice balls with a chosen filling (in this case, salmon), shaping them into triangles, and wrapping them in crispy nori. For optimal texture, wet and salt your hands before handling the rice — this will prevent it from sticking and season it at the same time.
Ingredients
- 2 cups uncooked Japanese short-grain rice
- Salt to taste
- 1 6-ounce salmon fillet
- 4 sheets nori dried seaweed
- Toasted white and black sesame seeds for garnish
Instructions
- Prepare the rice: Begin by rinsing the rice. Place it in a large bowl, covering it with water. Use your hands to gently swish the rice around, discarding the water. Repeat this process 3 or 4 times until the water runs clear. Allow the rice to soak for 30 minutes. Drain it using a sieve and let it rest for at least 15 minutes. Meanwhile, preheat your oven to 425°F.
- Cook the rice: In a medium-sized pot, combine the soaked rice with 2½ cups of water. Cover the pot with a lid and bring it to a boil over medium heat. Once boiling, reduce the heat to low and cook, covered, until the water is fully absorbed, approximately 12 to 13 minutes. If any water remains, cover and continue cooking for another minute.
- Let the rice rest: Remove the pot from the heat and allow it to sit, covered, for 10 minutes. Afterward, uncover the rice and let it cool to a temperature that can be comfortably handled. To speed up the cooling process, spread the rice on a sheet pan. Do not let it cool entirely.
- Prepare the salmon: Lightly salt both sides of the salmon fillet and place it on a small baking sheet or dish. Bake in the preheated oven for 10 to 20 minutes, or until the salmon flakes easily when tested with a fork.
- Flake the salmon: Once baked, remove the salmon from the oven and use a fork to flake it into pieces. Discard the skin, if present, or eat it if preferred.
- Cut the nori: While the rice cools, cut the nori sheets into strips, each approximately 1½ inches wide.
- Prepare your hands: Wet your hands to prevent the rice from sticking to your palms. Sprinkle a small amount of salt onto your hands by dipping three fingers into the salt and rubbing them together to distribute it evenly.
- Shape the onigiri: Take about ⅓ cup of warm rice and place it in one hand. Create a small indentation in the center and spoon 1 to 2 teaspoons of flaked salmon into it. Gently mold the rice around the filling, ensuring it is fully encased.
- Form the onigiri: Using your fingers, shape the rice into a triangle by pressing firmly but gently. Be careful not to compact the rice too tightly, as it could break apart.
- Wrap the onigiri: Wrap a strip of nori around the onigiri, ensuring it covers the rice, and sprinkle sesame seeds on the exposed top corner. Optionally, you can wrap nori around the bottom of the rice ball as well and sprinkle sesame seeds along the edges. Repeat with the remaining ingredients.
Notes
Serve the onigiri: These rice balls are best enjoyed immediately. However, if you need to store them, wrap them with thick kitchen towels and place them in the refrigerator. Bring them to room temperature before eating.