Salmon Onigiri
User Reviews
5
Salmon Onigiri
Description
To make Salmon Onigiri, salmon filets are first salted evenly and refrigerated overnight to cure, which firms the fish and enhances flavor without additional seasonings. The cured salmon is then cooked skin-side down in a pan with sake, covered and simmered briefly to gently cook the fish and infuse it with a subtle aroma. Once cooled, the skin and bones are removed and the salmon is flaked into small pieces for the filling.
The onigiri are shaped from cooked Japanese short-grain rice seasoned with a pinch of salt, using plastic wrap to mold portions around the salmon flakes. Finally, each rice ball is wrapped partially with strips of nori to provide a contrasting texture and ease of handling. The combination offers a salty, slightly sweet, umami-rich bite with a tender yet slightly firm texture.
These triangular rice snacks are commonly eaten as portable meals or quick snacks in Japan and can be customized with different fillings, but the cured salmon gives a distinctive touch. The curing and gentle cooking process ensures the salmon remains moist and flavorful inside the rice.
Ingredients
- 5 grams salt (about 1 teaspoon)
- 200 grams salmon filets
- 2 tablespoons sake
- 2 rice cooker cups Japanese short-grain rice cooked
- 2 heets nori (cut into 3 strips)
- salt (to taste)
Instructions
- Line a tray with a few layers of paper towels and set 200 grams salmon filets on top. Apply 5 grams salt to every surface of the salmon in an even layer. Cover and refrigerate overnight to cure.
- To cook the salmon, place it in a non-stick frying pan with the skin side down and add 2 tablespoons sake.
- Cover the pan with a lid and turn on the heat to medium-high. Bring the sake to a rolling boil and lower the heat to maintain a gentle simmer. Set a timer for 3 minutes.
- When the timer is up, remove the lid, transfer the salmon to a clean prep surface, and let it cool enough to handle.
- Remove the skin and any pin bones from the salmon and break it up into flakes using your fingers.
- Once all of the salmon is flaked, you can rub the flakes with your fingertips to make the flakes even smaller.
- To make the salmon onigiri you'll need 2 rice cooker cups cooked Japanese short-grain rice. Place a sheet of plastic wrap in front of you and sprinkle it with a pinch of salt. Add a mound of rice to the center of the wrap and make a well in the center using a spoon. Fill the well with a generous amount of salmon.
- Mound some more rice onto the salmon to cover it up.
- Fold the bottom edge of the wrap over the rice and then fold the top corners down to make a triangular bundle to give the salmon rice balls a rough shape.
- Now, shape one hand into a valley and place the onigiri in it. Use your other hand to make a mountain and gently press it against the onigiri to compress the rice. Flip the onigiri onto a different side and repeat the process so the rice sticks together, but do not over-squeeze it, or the onigiri will become dense and heavy.
- For the nori, I recommend wrapping the onigiri just before eating it so the nori stays crisp. Place a strip of nori with the shiny side facing outwards along the back of the rice.
- Fold the edges of the nori over the sides of the onigiri until they meet in front of the rice. Gently press the edges into the rice to make them stick together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6onigiri
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 338mg | 14% |
| Potassium | 189mg | 4% |
| Fiber | 0.003g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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