Onigiri are fairly simply to make, they’re just balls of rice that are often shaped in to a triangle like shape and then covered in nori (dried seaweed). These ones are a bit upgraded mixing in some baked and season salmon to up the flavor content. These are best eaten same day but you can wrap them in plastic wrap to have them keep for an extra day or two.
Salmon Onigiri
AuthorMabFlake cooked fish with a fork and mix with the rice and sesame seeds.
Wet hands then place one quarter of the rice mixture (about 3/4 cup) in your hands and squeeze firmly. Rotate and squeeze until it forms a triangular or circular shape that holds together securely. Wrap a strip of nori around the middle. Repeat with remaining rice mixture.
Alternatively: Place about 3/4 of rice mixture inside a piece of plastic wrap, squeeze mixture together tightly and then shape.
Adapted from <a href="http://www.thekitchn.com/recipe-salmon-and-black-sesame-onigiri-japanese-rice-balls-recipes-from-the-kitchn-190352">The Kitchn</a>
Ingredients
Directions
Flake cooked fish with a fork and mix with the rice and sesame seeds.
Wet hands then place one quarter of the rice mixture (about 3/4 cup) in your hands and squeeze firmly. Rotate and squeeze until it forms a triangular or circular shape that holds together securely. Wrap a strip of nori around the middle. Repeat with remaining rice mixture.
Alternatively: Place about 3/4 of rice mixture inside a piece of plastic wrap, squeeze mixture together tightly and then shape.