Onigiri
Japanese rice balls of lightly salted short-grain rice shaped around a flaked salmon filling and wrapped in a strip of crisp nori.
Method
- 1
Rinse the rice in a bowl of cold water, swirling and draining it several times, until the water runs almost clear.
- 2
Drain the rice, put it in the saucepan with the measured water and leave it to soak.
- 3
Bring to the boil over medium-high heat, then cover tightly and turn the heat to its lowest setting.
- 4
Cook without lifting the lid until all the water has been absorbed.
- 5
Turn off the heat and leave the rice covered to steam.
- 6
Meanwhile, sprinkle the salmon with half the salt and grill under a hot grill until cooked through and lightly browned.
- 7
Flake the salmon into small pieces, removing any bones, and mix in the sesame seeds.
- 8
Spread the rice in a wide bowl and let it cool until you can handle it comfortably but it is still warm.
- 9
Wet your hands with water and rub a pinch of the remaining salt over your palms.
- 10
Take about 80 g of rice, flatten it in one palm, put a spoonful of salmon in the middle and fold the rice over to enclose it.
- 11
Cup your hands and press the rice firmly into a triangle, turning it a few times so all three sides are even.
- 12
Wrap a strip of nori around the base of each rice ball just before eating so it stays crisp.
Notes
- Use Japanese short-grain rice. Long-grain rice will not hold together.
- Wrapped in cling film, onigiri keep for a few hours at cool room temperature. The fridge makes the rice hard, so eat them the same day.
- Other classic fillings are a pickled plum (umeboshi), tuna mixed with mayonnaise, or kombu simmered in soy sauce.
Equipment
Heavy saucepan with a tight lid, Sieve, Grill tray, Wide bowl