Onigiri – Salmon
Tender flaked salmon with a hint of salt tucked inside a triangle of rice — simple, satisfying, and endlessly comforting.
Ingredients
| 400 g | cooked Japanese short-grain rice, warm | |
| 85 g | salmon fillet | |
| 1/2 tsp | 2.5 ml | salt |
| 1 tsp | 5 ml | sake (or dry white wine) |
| 2 sheets | nori, cut into strips | |
| — | salt for shaping |
Instructions
- Season the salmon with salt and sake and let sit for 10 minutes.
- Cook the salmon in a nonstick skillet over medium heat for 3–4 minutes per side until cooked through.
- Remove skin and bones, then flake the salmon into small pieces.
- Wet your hands with cold water and rub a small pinch of salt onto your palms.
- Take about 1/2 cup (100g) of warm rice and flatten it in your palm. Place a generous pinch of flaked salmon in the center.
- Press the rice around the filling into a firm triangle shape.
- Wrap the bottom with a strip of nori and serve.