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Just One Cookbook: Salmon Onigiri (Rice Ball)

This document provides a recipe for salmon onigiri or rice balls. It calls for baking salmon fillets and breaking them into pieces, then mixing the salmon with sesame seeds, green onions, sake, soy sauce, sugar, and ginger. The salmon mixture is added to cooked rice along with furikake seasoning and mixed together. While the rice is still warm, it is formed into triangular rice balls using a mould and wrapped in nori seaweed.

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Jasper Meou
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53 views2 pages

Just One Cookbook: Salmon Onigiri (Rice Ball)

This document provides a recipe for salmon onigiri or rice balls. It calls for baking salmon fillets and breaking them into pieces, then mixing the salmon with sesame seeds, green onions, sake, soy sauce, sugar, and ginger. The salmon mixture is added to cooked rice along with furikake seasoning and mixed together. While the rice is still warm, it is formed into triangular rice balls using a mould and wrapped in nori seaweed.

Uploaded by

Jasper Meou
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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Salmon Onigiri (Rice Ball)

(recipe source: adapted from Just One Cookbook, with minor changes) 2 Salmon fillets

Japanese rice (2 cups uncooked rice) , cook in rice cooker with 2.5 cups water ,1tbsp Japanese vinegar and a pinch of salt 1tbsp sesame seeds 1 spring onion, green part only, julienned Seasonings 1 tbsp cooking sake 1 tbsp Japanese light soy sauce

1tsp sugar 1tsp grated ginger 2 small packets of Furikake (salmon flavor) Method 1. Bake salmon fillets at 200C for 10mins, set aside to cool. Break up into rough uneven pieces by hands and remove the bones if any. 2. In a non-stick frying pan, add in sesame seeds, stir fry till aroma. 3. Add in salmon, use a wooden spoon, break up into smaller pieces. 4. Add in seasonings and grated ginger, mix well. 5. Last add in spring onion, combine well. Pour the mixture into the rice cooker, add in Furikake, mix all together. 6. While the rice is warm, make rice ball with the triangle mould. Wrap with nori seaweed .

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