Salmon-filled Japanese rice balls, seared until crisp, ideal for picnics, lunchboxes, or a light meal.
# Components:
→ Salmon
01 - 7 oz skinless salmon fillet
02 - 1 tsp soy sauce
03 - 1 tsp mirin
04 - 1/2 tsp toasted sesame oil
05 - Pinch of salt
06 - Pinch of black pepper
→ Rice
07 - 2 cups Japanese short-grain rice
08 - 2 1/4 cups water
09 - 1/2 tsp salt
10 - 1 tbsp rice vinegar (optional)
→ Assembly
11 - 8 small nori sheets, halved
12 - 1 tbsp toasted white sesame seeds (optional)
13 - Water for shaping
14 - Salt for shaping
# Method:
01 - Rinse the rice under cold water until the rinse water runs clear, then drain. Combine rice and 2 1/4 cups water in a rice cooker or a medium saucepan. Cook according to the cooker settings or bring to a simmer, cover, and cook until tender and sticky. Remove from heat and let rest, covered, 10 minutes. Gently stir in 1/2 tsp salt and 1 tbsp rice vinegar if using.
02 - Preheat the oven to 400°F (or heat a grill pan over medium-high). Brush the salmon with 1 tsp soy sauce, 1 tsp mirin and 1/2 tsp toasted sesame oil; season lightly with a pinch of salt and black pepper. Grill or roast the fillet 8–10 minutes, until cooked through. Flake into bite-sized pieces with a fork and let cool slightly.
03 - Prepare a small bowl of water and a second bowl with a little salt. Wet your hands, rub a pinch of salt across your palms, and scoop about 1/3 cup warm rice. Flatten into a disk, place a spoonful of flaked salmon in the center, and fold the rice around the filling, shaping into a compact triangle or oval. Press firmly but gently so the rice adheres and the filling is sealed.
04 - Lightly oil a nonstick skillet or grill pan and warm over medium. Add the onigiri and cook 2–3 minutes per side until the exterior develops a light golden crust. For extra color and flavor, brush a little soy sauce on the surface before flipping once.
05 - Wrap each onigiri with a strip of nori and sprinkle with toasted sesame seeds if desired. Serve warm or at room temperature. Store any leftovers refrigerated and consume within a day for best texture.
