Salmon Onigiri Rice Balls

Name: Salmon Onigiri Rice Balls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice (sushi rice), rinsed well; 2 1/2 cups water; 8 oz salmon fillet, skin removed; 2 tsp soy sauce; 1 tsp toasted sesame oil; 2 tsp kosher salt; 2 tsp rice vinegar; 4 nori sheets, cut into strips; 2 green onion, thinly sliced

Handmade Japanese rice balls packed with flaked seasoned salmon and wrapped in crisp nori, a portable and satisfying lunch staple.

45 minEasyServes 4290 cal/serving

JapaneseLunchStovetopPescatarianLow CarbDairy-FreePork-FreeNightshade-FreeCorn-Free

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Ingredients

2 cups Japanese short-grain rice (sushi rice), rinsed well
2 1/2 cups water
8 oz salmon fillet, skin removed
2 tsp soy sauce
1 tsp toasted sesame oil
2 tsp kosher salt
2 tsp rice vinegar
4 nori sheets, cut into strips
2 green onion, thinly sliced

Instructions

1

Combine 2 cups rinsed well Japanese short-grain rice (sushi rice) and 2 1/2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2

While the rice cooks, season 8 oz skin removed salmon fillet lightly with kosher salt. Place in a dry nonstick skillet over medium heat and cook 3-4 minutes per side until the fish flakes easily and reaches an internal temperature of 145°F (63°C). Transfer to a plate, let cool briefly, then flake into small pieces.
3

Season the flaked salmon with 2 tsp soy sauce and 1 tsp toasted sesame oil. Stir in 2 thinly sliced green onion.
4

Transfer the cooked rice to a large bowl. Sprinkle with 2 tsp rice vinegar and gently fold to combine. Let cool until comfortable to handle.
5

Wet your hands with water and sprinkle them lightly with kosher salt. Scoop about 1/2 cup of rice into your palm, make a well in the center, add a spoonful of salmon filling, then close the rice around it. Press firmly into a triangular or round shape.
6

Wrap each onigiri with a strip of 4 cut into strips nori sheets. Serve immediately or wrap in plastic wrap for up to 4 hours.

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Questions

What is Salmon Onigiri Rice Balls?

Handmade Japanese rice balls packed with flaked seasoned salmon and wrapped in crisp nori, a portable and satisfying lunch staple. This reference files it under Japanese lunch: made on the stovetop, rated easy and about 45 minutes start to finish.

What internal temperature should Salmon Onigiri Rice Balls reach?

For Salmon Onigiri Rice Balls, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

Why fold instead of stir in Salmon Onigiri Rice Balls?

Step 4 reads: "Sprinkle with 2 tsp rice vinegar and gently fold to combine." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Is there a substitute for rice vinegar in Salmon Onigiri Rice Balls?

The entry for Salmon Onigiri Rice Balls calls for 2 tsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use another fish instead of salmon in Salmon Onigiri Rice Balls?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Salmon Onigiri Rice Balls uses 8 oz salmon fillet, skin removed.

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