Steamed short-grain rice wrapped around flaked, salted cooked salmon, finished with nori.
KBy kayalwayscooking
Servings
4
2 cup Japanese short-grain rice
2.2 cup Water (for cooking rice)
1 piece Salmon fillet, skin removed
0.5 tsp Fine sea salt (for salmon)
1 tbsp Sake
1 tsp Neutral oil
1 tsp Soy sauce
1 tsp Fine sea salt (for hands and rice)
0.25 cup Water (for wetting hands)
2 piece Nori sheets
1 tsp Toasted sesame seeds (garnish)
Calories
611 kcal
Protein
19g
Carbs
108g
Fat
9g
Fiber
1g
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Cook Rice
1. Rinse the Japanese short-grain rice in cold water 5 to 6 times until the water runs almost clear, then drain and soak in the water for cooking rice for 30 minutes.
2 cup Japanese short-grain rice,
2.2 cup Water (for cooking rice)
2. Cook the rice and its soaking water in a rice cooker, or cover tightly in a pot, bring to a boil, then reduce to the lowest heat for 12 minutes. Rest off the heat, covered, for 10 minutes, then fluff gently.
Cook Salmon
3. Season the salmon fillet with the fine sea salt for salmon and let it sit for 10 minutes. Pat dry.
1 piece Salmon fillet, skin removed,
0.5 tsp Fine sea salt (for salmon)
4. Heat the neutral oil in a skillet over medium heat. Sear the salmon for 3 minutes per side, add the sake, cover, and steam for 2 minutes until cooked through.
1 tbsp Sake,
1 tsp Neutral oil
5. Flake the salmon into chunky pieces with a fork, removing any bones, and toss with the soy sauce. Cool until just warm.
1 tsp Soy sauce
Shape Onigiri
6. Cut the nori sheets into 8 strips. Let the rice cool until comfortable to handle but still warm, about 5 minutes.
2 piece Nori sheets
7. Wet your hands with the water for wetting hands and rub with a pinch of the fine sea salt for hands and rice. Take a portion of rice, make a well in the center, and press in a spoonful of flaked salmon.
1 tsp Fine sea salt (for hands and rice),
0.2 cup Water (for wetting hands)
8. Cover the filling with rice and shape into a triangle with gentle, firm pressure, rotating 3 to 4 times. Do not squeeze too hard, to keep the grains light. Repeat to make 8 onigiri.
Finish
9. Wrap the base of each onigiri with a strip of nori just before serving to keep it crisp, and sprinkle the toasted sesame seeds on top.
2 piece Nori sheets,
1 tsp Toasted sesame seeds (garnish)
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