Recipe: Salmon and Black Sesame Onigiri (Japanese Rice Balls)

Name: Recipe: Salmon and Black Sesame Onigiri (Japanese Rice Balls)
Ingredients: 4 ounces thinly sliced smoked salmon; 3 cups cooked short-grain rice, hot (See how); 2 tablespoons toasted black sesame seeds; 1/4 teaspoon salt or less, if needed; 1 sheet toasted nori, cut in 4 strips

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Servings: 2

Author : Anjali Prasertong

gluten free healthy living japanese

Recipe: Salmon and Black Sesame Onigiri (Japanese Rice Balls)

Ingredients

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4 ounces thinly sliced smoked salmon3 cups cooked short-grain rice, hot (See how)2 tablespoons toasted black sesame seeds1/4 teaspoon salt or less, if needed1 sheet toasted nori, cut in 4 strips

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Instructions

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Step 1

Heat a well-seasoned cast iron skillet or nonstick pan over medium-high heat. Lay the salmon slices in the pan and cook until opaque and lightly browned, 15 to 30 seconds per side. Flake fish with a fork and mix with the rice and sesame seeds. Taste the mixture and add salt if needed.

Step 2

Place a bowl of water nearby and use it moisten your hands frequently while forming the onigiri, so the rice doesn't stick to them. Place one quarter of the rice mixture (about 3/4 cup) in your hands and squeeze together firmly. Rotate and squeeze until it forms a circular cake that holds together securely. Wrap a strip of nori around the middle. Repeat with remaining rice mixture.

Step 3

Serve immediately or wrap in plastic wrap to eat later. Most people recommend not refrigerating onigiri because it ruins the texture of the rice, but I find a 30-second warming in the microwave revives a refrigerated onigiri just fine.