Salmon and Furikake Onigiri

Prep time:

30 mins.

Cook time:

30 mins.

Onigiri are Japanese rice balls, so easy to make and very versatile and portable for snacking, parties, picnics, and sharing. Traditionally the fillings are cooked, so we simmered salmon in ginger and garlic and added furikake, a savory-sweet rice seasoning, but you can use sesame seeds in a pinch. Serves: 4-6 (12 rice balls)

Equipment:

Small lidded pot
Fine mesh sieve
2 medium mixing bowls

Ingredients:

Salmon

1 pound salmon tail and center portions
1 teaspoon kosher salt plus more to taste
2-inch piece of ginger
2 garlic cloves, smashed

Sushi Rice

2 cups Japanese premium sushi rice
2 cups water
4 tablespoons seasoned rice vinegar
1 teaspoon sugar

Onigiri

1 tablespoon soy sauce
¼ cup furikake (or sesame seeds)
3 nori sheets, cut into 4 strips

Method:

Salmon: In a small pot, add salmon, salt, ginger, and garlic. Add water to cover by 1-inch. Bring to a boil, reduce to a simmer, cover and continue cooking for 10 minutes. Drain and flake with a fork into small pieces.

Sushi Rice: place uncooked rice in a bowl, add cold water, swish around and drain. Repeat 6-8 times until the water runs clear, 5-6 times. Pour out most of the water (leave about 2 tablespoons) and begin cooking.

Rice Cooker: Place rinsed rice and 2 cups of water in the bowl of a rice cooker and cook according to rice cooker directions. Add vinegar and sugar and fluff to mix.

Stovetop: Place rinsed rice and 2 cups of water in a small lidded pot. Over high heat, bring to a boil, reduce to a simmer, cover and cook for 12-14 minutes until water is absorbed. Turn off heat and let the rice continue to steam, 10 more minutes. After 10 minutes, add rice vinegar and sugar and fluff to mix.

Onigiri: In a medium bowl, add cooked rice, salmon, and soy sauce. Add salt to taste. In another medium bowl, add water to help form the onigiri. Dip your hands in water to help divide rice mixture into 12 balls. Dip your hands in water again then squeeze each ball firmly. Rotate each ball until they form a cake that resembles a triangle and is dense and holds together. Alternately use aon onigiri mold to shape the balls (available online) Roll the sides in the furikake to coat. Wrap a strip of nori around the bottom of the onigiri. Serve immediately.

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