Salmon Onigiri Rice Balls
Handmade Japanese rice balls packed with flaked seasoned salmon and wrapped in crisp nori, a portable and satisfying lunch staple.
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
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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.
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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.
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3
Season the flaked salmon with 2 tsp soy sauce and 1 tsp toasted sesame oil. Stir in 2 thinly sliced green onion.
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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.
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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.
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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.