Onigiri with Salmon Teriyaki

Everyone loves salmon teriyaki and in this onigiri recipe, it transforms into the ultimate Japanese sandwich!
Course: Main Course
Cuisine: Japanese
Keyword: onigiri, salmon, salmon onigiri, teriyaki
Servings: 8 onigiri
Author: Fiona Uyema

Ingredients

  • 250g salmon teriyaki recipe here

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) shop

Instructions

  • Add Salom Teriyaki fillets to a bowl and using a fork, shred the salmon slightly into flakes. Set bowl aside.

How 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 one tablespoon of the salmon teriyaki.
  • Place the salmon teriyaki 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 salmon is used.
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