Best Salmon Rice Ball Onigiri Recipe By Tasty Recipes

RICE BALLS WITH SALMON FILLING (ONIGIRI)

Steps:

• In a shallow bowl, dissolve the salt in 1 cup water. Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the center. Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls.
• Dry your hands thoroughly. With the pointed end of the rice triangle facing the ceiling, wrap the nori around the bottom of each triangle, leaving the point showing between the open ends of the nori. Eat right away, or pack in your lunch box for later.
• Variations:
• Yaki Onigiri (Grilled Rice Balls): These rice balls have no filling or nori. Instead, once compactly formed, they are brushed with soy or miso and broiled until they are crispy and chewy on the outside and soft on the inside. As they are broiling (or grilling), evenly drizzle both sides of each triangle with 1 teaspoon soy sauce or brush with 1 teaspoon white miso. Broil, turning once, until both sides are very browned. Do not allow them to burn; especially watch the miso, which can burn quickly. These onigiri are delicious hot.

SALMON ONIGIRI RICE BALLS (鮭おにぎり)

Steps:

• Heat up a frying pan on medium and add 1 tsp unsalted butter.
• Once the butter is melted, add the salmon filled to the pan and fry until it's cooked through and flakey.
• Using a wooden spatula, break up the salmon into smaller flakes.
• Add 1 tbsp soy sauce to the pan, mix with the salmon flakes and cook until liquid is gone.
• Turn off the heat and transfer the cooked salmon flakes to a large heatproof bowl.
• Add the cooked rice, 1/2 tbsp white sesame seeds and 1 tbsp of chopped spring onion to the bowl.
• Mix well until the ingredients are evenly distributed through the rice.
• Take approx 100-130g of the rice and shape it into a rounded triangle using your preferred method. (Make sure to sprinkle salt on your hands/plastic wrap/mold first. If using bare hands, submerge them in ice cold water and rub salt over them before shaping.)
• Don't handle the rice for too long, quicker is better. Once you're happy with the shape, wrap it with nori.
• Repeat steps 8-9 until you have 5-6 rice balls
• Eat straight away or put in your lunch box with an ice pack. Best eaten the same day. (See note)
• Enjoy!

ONIGIRI (RICE BALLS)

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.

SALMON RICE BALL (ONIGIRI) RECIPE BY TASTY

Steps:

• In a bowl, combine rice, salmon flake, and shiso.
• Wet your hands with water and shape rice into a circle.
• Place into the bento box.
• Enjoy!