Onigiri is Japanese rice balls. In Japan you’ll find onigiri in supermarkets and convenience stores. Usually shape in round or triangle with finely chopped pickles, fish, meat, vegetables in it. Packed into a lunch bag, they are filling, nourishing and easy to eat on the go, whether you're on the road headed out of town or packing for a picnic. I usually make this when I have leftover sushi rice or fish or whatever I have in hand. You can basically put anything in it…. The sky’s the limit.
4-5 oz fresh salmon – season with salt and pepper
4 cups cooked Japanese rice - hot
2 tbsp toasted sesame seeds
2 tbsp soy sauce
1 tsp sugar
1 tbsp sake 2 spring onions – cut small
Salt and pepper taste
1 tbsp furikake (Japanese condiment)
1 sheet toasted nori, cut in 8 strips
1. Heat a well-seasoned cast iron skillet or nonstick pan over medium-high heat. Add in a tsp of olive oil and lay the salmon in the pan and cook until opaque and lightly browned on both side.
2. Turn off the heat. Flake fish with a fork into small pieces and add in all the rest of the ingredients except the nori and cooked rice. Mix well.
3. Add the salmon into the rice and mix well.
4. Shape the rice into balls with hand or triangle shapes using onigiri mould.
5. Wrap the base with nori sheet. Serve warm or at room temperature.