Spicy Salmon Onigiri (Rice Ball)
Servings: 4 pcs. Non Vegetarian
Munkebo Salmon Fillet (Choose between Salmon in Olive Oil, Smoked Oil, or Lemon)
Sushi Rice or Jasmine Rice, freshly cooked
|1 cup (raw)|
|Mayo, preferably Kewpie||2 tbsp|
|Chilli Sauce, preferably Sriracha||2 tbsp|
|Sesame Seeds (Black), toasted||1 tbsp|
|Seaweed/Nori sheets, toasted||2 sheets|
|Spring onion, chopped||1|
- Cook the rice in a rice cooker, on the stove, or however you like. For Jasmine rice use a 1:2 ratio (rice:water), and rinse and soak it before cooking. Once ready, let it cool before seasoning with 1 tsp of salt, 1 tbsp of toasted black sesame seeds, and 1 tsp of sesame oil. Fluff/mix the rice.
- For the filling, drain the brine from the tin of salmon and add the salmon in a bowl. Add chopped spring onions, mayo and chilli sauce. Mix it gently so that it is homogenous, but still has flakes and chunks of the fish.
- Lightly toast the nori sheets on a hot pan until aromatic and slightly crisp - not more than 4-5 seconds. Cut them in half lengthwise.
- To assemble, keep a small bowl of water to wet your hands (makes it easier to form the rice ball). Take a handful of rice, make a dent in the middle and add about 3/4 of a tablespoon of the salmon filling. Now shape the rice over the filling and roll first into a ball and then into a triangle.
- Place the rice ball in the middle of a half nori sheet, letting one edge of the triangle stick out of the top. Fold the two sides of the nori inside sticking onto the back of the rice ball, and then fold the bottom up. Garnish with a piece of the salmon mix and more chopped spring onions. Dig in!