September 14•Recipes

The recipe for salmon onigiri

Name: Recipe onigiri salmon
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Japanese
Ingredients: 300 g Japanese round rice; 2 coffee-spoon Rice vinegar; 2 spoon Sugar; 1 coffee-spoon Salt; 1 null Salmon steak; 90 g Pouligny; 1 coffee-spoon Toasted sesame; 1 coffee-spoon Black sesame; 1 null Nori leaf

Today, I am happy to present you my favorite recipe of onigiri made with salmon. The little originality lies in the fact that I added a little goat cheese.

Informations

Portions6
DifficultyEasy
Total time40 minutes
Calories400 Calories

Ingredients

Japanese round rice300 g
Rice vinegar2 tea spoons
Sugar2 spoons
Salt1 tea spoons
Salmon steak1
Pouligny90 g
Toasted sesame1 tea spoons
Black sesame1 tea spoons
Nori leaf1

Utensils

Coffee spoon1
Soup spoon1
Rice cooker (or pan)1
Bowl1

Steps

Start by washing the rice with clean water. Put the rice in a container and add water. With your hand, mix the rice quickly until the water becomes cloudy. Drain the water and repeat the process 4 times until the water is clear.
Put the rice in a saucepan with twice its volume of cold water. Cover and bring to a boil.
As soon as the water boils, stir the rice off the heat, reduce to a minimum and cook for 15 minutes, covered.
Remove from heat and let stand for 10 minutes to allow the rice to swell in its steam.
Let the rice rest, as it is very hot. Do not let it cool down completely or it will not stick anymore.
Heat the rice vinegar with the sugar and salt. The goal is to simply dissolve the sugar slowly, so do not bring to a boil.
Pour the mixture over the cooked rice, being careful not to crush the rice grains. Stir the rice so that air is incorporated into the mixture.
In a frying pan with a drizzle of olive oil, quickly sear the salmon on all sides. It should be cooked, but still pink inside and soft.
In your bowl containing the vinegared rice, crumble the cooled salmon, cut up and add the cubes of Pouligny and the two types of sesame seeds. Mix quickly, without crushing the rice grains.
Cut the nori sheet into 6 wide strips.
Wet your hands and then generously cover your palms with salt to prevent the rice from sticking to your hands.
Take some rice in your hand and make a hole in the middle. Place a little filling in the middle.
Add rice in your hand to close the rice ball. Press with your second hand until you have a triangular shape.
Wrap your onigiri in the nori sheet. Make as many balls as you can until you have used up all your ingredients.