Salmon Onigiri Filling (Rice Balls)

By No Recipes · 30 min

Ingredients

Instructions

1. Line a tray with a few layers of paper towels and lay the 200 g of salmon fillets on top. Rub 5 g of salt evenly over all surfaces of the salmon. Cover and refrigerate overnight to cure.
2. Place the salmon skin side down in a non-stick frying pan and add 2 tablespoons of sake.
3. Cover the pan and heat over medium-high until the sake reaches a rolling boil. Lower the heat to keep a gentle simmer and cook for 3 minutes.
4. Remove the lid, move the salmon to a clean surface and let it cool enough to handle.
5. Remove the skin and any pin bones, then break the salmon into flakes with your fingers. Rub the flakes between your fingertips to make them even finer.
6. For the onigiri, place a sheet of plastic wrap on the counter and sprinkle it with a pinch of salt. Mound 2 rice cooker cups of cooked short-grain rice in the centre, make a well with a spoon and fill it generously with salmon.
7. Cover the salmon with more rice. Fold the bottom edge of the wrap over the rice, then fold the top corners down to form a triangular bundle.
8. Shape the rice in your hands, pressing gently to compact it without squeezing too hard, turning it and repeating until it holds together.
9. Just before eating, wrap a strip of nori shiny side out around the back of the rice ball. Fold the nori edges over the sides so they meet at the front, and press them gently into the rice.

Summarized from No Recipes's video. Watch it for the details.

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