O-nigiri (お握り or 御握り; おにぎり?), also known as o-musubi (お結び; おむすび?) or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Because of the popularity of onigiri in Japan, most convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take away.
We are sharing a recipe for a salmon filled onigiri.
Recipe: Salmon Onigiri
- 150g salmon fillet
- 1 cup Japanese rice
- 2 tbsp umeboshi plum paste
- 2 sachets of onigiri seasonings (optional) see you can find different flavors in many Japanese markets.
- 1 tbsp rice vinegar
- black & white sesame, grinded with sesame mill
- nori (seaweed), cut into long pieces
- spicy mayonnaise sauce for dipping: mix 2 tbsp of mayonnaise and 3/4 tbsp of Sriracha chili sauce together
- Make in advance the salted salmon fillet by sprinkling coarse sea salt on both sides of the fillet and leave for at least 30 mins.
- When it’s time, rinse the salt off the salmon and pat dry with kitchen towel. Heat a little olive oil and pan-fry the salmon in a skillet until cooked.
- Let the salmon cool, then break the fillet into very small pieces like flakes and set aside.
- Cook the rice in the rice cooker or in a saucepan.
- When the rice is cooked, open the lid and let it cool down for a few minutes and then add 1 tbsp of rice vinegar into the rice and mix.
- Transfer the rice to a big bowl when it is still warm, add in the onigiri powder and the flaked salmon and mix thoroughly.
- Wet the onigiri mold in water and then spoon a layer of the rice mixture into the mold, use the teaspoon to help to make the rice mixture fill up the bottom of the mold.
- Use another teaspoon and put a little plum paste onto the rice and then cover another layer of the rice mixture on top, now put the mold cover on top and insert some pressure to make the rice stick together.
- Grind some sesame on a plate, release the molded rice onto the plate and dust them with the sesame.
- Now the onigiri are ready, you can either serve them just like this, or wrap a piece of seaweed each one , if desired.
- Or if you like them warm, you can brush some olive oil on both sides, grill or panfry until lightly brown, serve immediately when hot
- Dip some of the spicy mayo sauce, it’s awesome
- Serve with a miso soup/ green tea & perhaps a glass of Choya Plum Wine.
*If you do not have an onigiri mold, just use your hands to shape them into any shape that you would like.