Salmon and Sesame Onigiri Recipe
Onigiri are Japanese rice triangles that people in Japan pack into bento boxes the way we pack sandwiches for work or school. This version with salmon and sesame is filling, easy to eat on the go, and travels very well in a lunchbox. It tastes a bit like a cross between a fish sandwich and delicate sushi, just without the complicated rolling.
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- sushi rice - 300 g
- water for cooking the rice - 360 ml
- salmon skinless fillet - 200 g
- salt level, for the rice and fish - 1 teaspoon
- rice vinegar - 2 tablespoons
- sugar - 1 teaspoon
- toasted sesame seeds white or mixed - 2 tablespoons
- nori sheets for wrapping, can be omitted - 2 sheets
- vegetable oil for frying the salmon - 1 tablespoon
- soy sauce for seasoning the salmon - 1 tablespoon
Main Ingredient:
rice
Preparation
- Rinse the rice thoroughly in cold water 4–5 times, until the water is almost clear, then leave it in a sieve for 10 minutes to drain.
- Transfer the rice to a pot with a thick bottom, pour in 360 ml of water, cover with a lid and bring to a boil over medium heat. When it starts bubbling vigorously, reduce the heat to low and cook for 10 minutes without lifting the lid.
- After 10 minutes, turn off the heat, still do not lift the lid, and leave the rice for another 10 minutes to finish steaming.
- In a small bowl, mix the rice vinegar with the sugar and a pinch of salt until the sugar dissolves.
- Transfer the hot rice to a wide bowl, drizzle with the vinegar mixture and gently fold with a wide spoon, spreading out the rice so it cools slightly. Set aside until it cools to lukewarm temperature.
- Meanwhile, lightly salt the salmon fillet, heat the oil in a pan and fry the fish for 3–4 minutes on each side over medium heat, until it is opaque in the center and easily flakes.
- Flake the cooked salmon with a fork into small pieces, remove any bones, then mix with the soy sauce and 1 tablespoon of sesame seeds. Set aside to cool.
- Cut the nori sheets with scissors into strips about 3 cm wide and 8–10 cm long.
- Prepare a bowl of cold water for wetting your hands. Moisten your hands, take a small handful of rice, flatten it in your palm, and place 1–2 teaspoons of salmon in the center.
- Enclose the filling in the rice to form a ball, then gently shape it into a triangle, pressing the sides with your hands. If the rice sticks, moisten your hands with water again.
- Lightly coat the finished triangle in the remaining sesame seeds, then press a strip of nori onto the bottom, making sure it sticks to the moist rice.
- Repeat with the remaining rice and filling. You can serve the onigiri right away or wrap them in plastic wrap and take them with you.
Storage
In fridge:
1 days
Freezing:
No
Onigiri najlepiej zjeść tego samego dnia, maksymalnie następnego, przechowując je w lodówce zawinięte szczelnie w folię. Przed jedzeniem wyjmij je na 20–30 minut, aby nie były lodowate.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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