Salmon Onigiri yummy yummy
After a hiatus from sharing recipes – truth be told, my weekly meals have resembled a broken record lately, with only minor tweaks that wouldn’t warrant a recipe write-up. But hold that thought, because now that I’m on vacation, a certain craving has resurfaced: onigiri, those delightful Japanese treats I practically lived on during my time there. In Japan, they were easy on the wallet, but back here in the Netherlands, let’s just say they’re playing hard to get – pricey and elusive. Hence, I’ve embarked on a mission to create my own.
But before we plunge into the recipe, let’s address the elephant in the room: what on earth is an onigiri? Imagine a compact bundle of seasoned rice, shaped meticulously into a triangular or cylindrical form, and often hugged by a sheet of nori seaweed. Inside, a medley of flavors awaits – from fish to pickled vegetables and beyond. A popular snack or light meal in Japan, these little gems grace convenience stores, bento boxes, and homemade lunches with equal aplomb. The allure lies in their adaptability – a canvas for an array of tastes and ingredient combinations, making them an integral part of Japanese cuisine.
In short, they’re unassuming yet incredibly satisfying, offering a blend of heartiness and a burst of freshness.
The recipe itself is fairly straightforward, though mastering the art of crafting the perfect triangle might take a few attempts. Thankfully, the realm of online tutorials, like this one on YouTube, awaits to transform you into an onigiri artist.
As for my culinary endeavor, I decided on two versions: a savory salted salmon and a fiery spicy salmon.
Feel free to unleash your culinary imagination – well, almost. Just one small request: let’s leave pineapple out of the equation. Trust me, it’s for the best.
Salmon Onigiri
Ingredients
Rice
- 1 cup sushi rice
- 1.2 cup water
- 2.5 tbsp rice vinegar
- 0.5 tbsp sugar
- 1 tsp salt
- black sesame seeds
Filling
- 1 fillet salmon
- salt
- soy sauce
- chili flakes
Onigiri
- nori sheets
Instructions
Rice
- Rinse your rice until the water runs clear. Then, add the rice to a pot with the amount of water specified on the rice bag. Bring the water to a boil, then reduce the heat to low and simmer for the amount of time specified on the rice bag.
- Once the rice absorbed the water, add the rice vinegar, salt and sugar. Mix well and let it sit to cool down. Add sesame seeds (optional). Set Aside.
Filling
- Bake salmon at 220 degrees for 10 to 20 minutes. It has to be cooked until well done, you want it dry and flaky.
- Break the cooked salmon into flakes and set aside.
- Option 1: add salt, option 2: add soy sauce and chili flakes.
Onigiri
- Cut the nori sheets into thirds.
- Wet both your hands to prevent rice from sticking.
- Scoop a handful of warm rice into one hand. Create a well in the center and put the filling inside. Then mold the rice with your hands around the well to cover the filling.
- Press the rice into the filling to form a triangle or something that looks like a triangle.
- Wrap the onigiri with a piece of nori and eat, you deserve it 😉