For the fish goujon
For the Onigiri
- Cooked Japanese white rice (2 rice cooker-measured cups of uncooked rice 320g)
- A bowl of cold water for dampening your hands to make the rice balls
- Salt (preferably freshly ground sea salt)
- 1 sheet of nori (make 8 strips by folding it in half then a quarter then one-eighth and then tear it with your hands or alternatively cut into 8 pieces using kitchen scissors or a sharp knife)
To make the fish fingers
- Cut the fish into strips (goujon size). Coat the fish pieces in flour (shaking off any excess flour).
- Season the beaten egg with soy sauce.
- Dip the fish pieces in the beaten egg. Finally coat in panko.
- Line a baking tray with grease proof paper and drizzle oil over the base of the tray.
- Place the fish goujons on the tray and turn once to coat in oil. Add more oil if necessary to ensure there is a light coating of oil on the panko.
- Place in a pre-heated oven at 180C for 20 minutes.
- Remove from the oven and set aside. Once cooled slightly, cut goujons in half.
To make the Onigiri
- Leave the piping hot cooked rice aside for a minute or so to avoid burning your hands.
- Dip your hands into the bowl of water and sprinkle salt on the palms of your hands.
- Take a handful of rice and, using both hands, shape it into an oval shape. Then, using your thumb, make a hollow in the middle of the rice ball, deep enough to fit half a fish finger.
- Place the fish finger in the hollow. Gently fold the walls of the rice ball over the filling until it is completely covered.
- Using both hands shape the rice ball into a triangular or oval shape, pressing firmly on the rice so it’s secure and won’t fall apart.
- Take one of the strips of nori and wrap around the bottom of the rice ball.
- Continue to make the rice balls until all the rice and fish fingers are used.
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Tried this recipe?Let us know how it was!