Hokkaido Salmon Onigiri
Hokkaido salmon packed into hand-formed rice triangles with a wrap of nori — the perfect portable meal.
Ingredients
| 3 cups (540g) | Japanese short-grain rice, cooked | |
| 3 teaspoons | 15 ml | Salt for shaping |
| 5.3 oz (150g) | Cooked Hokkaido salmon, flaked | |
| 1 tablespoon | 15 ml | Soy sauce |
| 1 teaspoon | 5 ml | Sake |
| 1 tablespoon | 15 ml | Toasted sesame seeds |
| 4 | Half-sheets of nori |
Instructions
- Mix flaked salmon with soy sauce, sake, and sesame seeds while still warm. Let cool.
- Wet hands, sprinkle a pinch of salt on your palm. Take about 1/2 cup rice and make an indentation in the center.
- Place 1-2 tablespoons salmon filling inside. Close the rice around it and shape firmly into a triangle, pressing firmly with both hands.
- Wrap the bottom with a half-sheet of nori. Serve immediately or wrap individually in plastic for a packed lunch.