Prep 30 mins
Cook 30 mins
My family looovess these rice balls and they are often requested at get togethers. A simple recipe. It can be served as an entree with the salmon or the salmon can be left out. Make sure to wet your hands in water so the rice does not stick to your hands.
- Sprinkle salmon with salt and let sit for 30 minute.
- Grill or fry the salmon until the edges are a little bit burned.
- When cool, flake salmon into small pieces and set aside.
- Cut nori into 8 equally sized, rectangular strips.
- Put warm rice in a bowl and combine with salmon and sesame seeds.
- Put a pinch of salt on your hands and take a 1/2 cup ball of rice.
- Form the rice into either a round or triangular shape br pressing lightly with both of your palms.
- Wrap a strip of nori around each rice ball.
Just a tip to all you aspiring onigiri chefs, when molding the riceballs, dunk your hands in salt water and the rice wont stick to them.
I've had similar onigiri both at home and in Japan and they are wonderful! I was taught to put the rice into cling wrap to mould the triangle shapes but using wet hands works just as well. I used smoked salmon in place of the grilled salmon for a different flavour. For children or those who don't like salmon, flavourings (such as dried bonito flakes or nori and sesame) can be found in Asian food stores which are sprinkled on the onigiri.
I don't recommend touching the onigiri with your bare hands. I always use Saran Wrap. This way your onigiri will be bactaria free and lasts longer. Place a saran wrap on the counter, sprinkle salt there. Put rice. Hold Onigiri with Saran Wrap and make a perfect triangle. Open the saran wrap and put more salt on the other side. Cut Nori in half in Triagle shape. Put the upside down triagle nori over the triangle oginiri, and wrap it. Nori will cover the onigiri perfectly.Then wrap the nori onigiri with the same saran wrap.