Recipe: Salmon Onigiri

Posted on 12.5.10
Japanese, Japanese, Recipes
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For an authentic Japanese dish that’s ready in 30 minutes or less, onigiri, also known as omusubi, is a popular on-the-go snack. Most commonly formed into triangle or oval shapes, these traditional Japanese rice balls are packed with your choice of filling and wrapped in seaweed (nori). Salty or sour fillings work best, including Japanese pickled plums (umeboshi), bonito with soy sauce (okaka), and salted salmon (sake). From Chef Tonooka of Omusubi Gonbei in Tokyo, Japan, this salmon rice ball (benisake) recipe is sure to hit the spot.

Photo courtesy of Omusubi-Gonbei.com.

Salmon Onigiri

Yields 8 onigiri

4 cups steamed Japanese rice
8 strips of dried seaweed (nori)
Grilled Salted Salmon, flaked
Salt

1. Wet your hands and sprinkle them with salt to prevent rice from sticking to them.
2. Mold a handful of rice (about half a cup) into a triangular shape by pressing lightly with your palms.
3. Make an indentation in the middle, and press about two tablespoons of salted salmon flakes into it.
4. Sprinkle rice ball with salt to taste.
5. Wrap with a strip of dried seaweed (nori).
6. Serve immediately, or wrap in plastic wrap for later.

Ingredients available at:

Mitsuwa Marketplace 595 River Rd., Edgewater, NJ, (201) 941-9113
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