Salmon Onigiri Recipe (Quick & Easy Japanese Rice Balls)

By Sudachi · 30 min

Ingredients

Instructions

1. Heat a frying pan on medium and add 1 tsp butter. When it has melted, add the 100 g salmon fillet and fry on both sides until opaque and cooked through.
2. Break the salmon into smaller flakes with a spatula and remove any bones with tweezers or chopsticks. Add 1 tbsp Japanese soy sauce (koikuchi shoyu) and stir until the liquid has cooked off.
3. Turn off the heat and move the flaked salmon to a large heatproof bowl.
4. Add 350 g cooked Japanese short-grain rice, ½ tbsp toasted white sesame seeds and 2 tbsp finely chopped green onions to the bowl. Mix until evenly distributed.
5. Shape about 100–130 g of the rice into a rounded triangle. Salt your hands, plastic wrap or mould first; if shaping with bare hands, wet them in ice-cold water and rub salt over them first.
6. Wrap each rice ball with a strip of nori just before eating.

Summarized from Sudachi's video. Watch it for the details.

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