Onigiri
Onigiri
These rice balls are the Japanese equivalent of a sandwich. Perfect for picnics, packed lunches or a day out. The rice usually has a small filling, is formed into a triangle shape and wrapped in nori. Here instead of a filling, the flaked salmon is mixed right through the rice and the onigiri are finished with a strip of nori and a sprinkle of sesame seeds, aonori flakes or yukari (red shiso furikake).
All seasons | Serves 4 (makes 12)
450g short grain rice
200g piece of salmon fillet
600ml water
Salt
1 sheet of nori cut in half and then into 2.5cm strips
White and black sesame seeds
Aonori (nori seaweed sprinkle)
Yukari (red shiso sprinkle)
Washing the rice thoroughly is crucial. Place the rice in a large bowl, fill it with water and with one hand swish the rice around vigorously. You will see a lot of starch being released. Pour off the starchy water being careful not to let any grains escape. Repeat this process until the water is almost clear. Drain the rice in a sieve and leave for 30 minutes.
Meanwhile place the salmon on a sheet of foil and grill for 6 minutes or until cooked through. Leave it to cool and then break it into flakes.
When you are ready to cook the rice, place it in a heavy-bottomed saucepan with the measured water and bring to the boil. Then put on a tight-fitting lid and turn the heat to very low. Cook for 15 minutes and then turn off the heat and leave it undisturbed for another 15 minutes. Remove the rice to a large bowl, fluff it up and leave until it is cool enough to handle and then mix through the salmon flakes. You need to make the onigiri while the rice is still warm.
Have a bowl of water nearby to wet your hands with. Dampen your hands slightly and with your left index finger spread a little salt on the palm of your right hand. Take a small handful of rice (about 50-60g) in your left hand. Cup the rice with both hands and press firmly forming it into a thick triangle. (Hold the base and the front and back faces of the triangle with your left hand, and use your right hand to form the sides). With your hands in the same position, keep rotating the edges of the onigiri to get a good triangular shape. This takes a little practice but whatever shape you end up with they will still be good.
Wrap a strip of nori shiny side out around the base and faces of the onigiri and dip the tops into the sesame seeds, aonori or yukari.
