Salted Salmon Onigiri Recipe (Shiozake)
Ingredients
- 8 oz salmon skin on
- 3 cups cooked rice short grain or medium grain rice
- 1/2 tsp salt to taste
- nori sheets roasted seaweed
- toasted black sesame seeds for garnish
Instructions
- Cut the salmon into 1/2 inch thick slices. Salt generously on all sides. Transfer the salmon to a lined baking tray and broil for 10 to 12 minutes until browned. You can also bake it in a 400F (205C) oven for 12 to 15 minutes or pan-fry it for 8 to 10 minutes, making sure to flip halfway.
- Using a scissor, cut the salmon into small pieces. If you have freshly cooked or warmed rice, allow it to cool to room temperature so you don't burn yourself when shaping.
- Let's shape the onigiri! If using a mold, follow the instructions according to the package.
- If you're shaping by hand, wet your hands with cold water and place a sprinkle of salt on your hands. Grab about 1/4 cup of rice and flatten it out on your palms. Place 1 to 2 tablespoons of the salmon in the center. Top with 1/4 cup of rice and press it down so the rice on top sticks to the rice on the bottom. Using your palms, apply pressure and shape the onigiri into a triangle. This may take some practice and a few tries.
- After the onigiri is shaped, roll the short edges in toasted black sesame seeds and wrap a sheet of nori on the underside of the onigiri.
- Serve and enjoy!
- *Onigiri's can be made in advance and can be eaten cold too! To serve the next day, wrap the onigiri in plastic wrap and place in the refrigerator. The plastic wrap will keep the moisture in and prevent the rice from drying out*
Notes
- Feel free to use any filling you like!
- Onigiris can be made in advance and can be eaten cold too! To serve the next day, wrap the onigiri in plastic wrap and place it in the refrigerator. The plastic wrap will keep the moisture in and prevent the rice from drying out