Salmon onigiri

20 min · serves 2

Rice balls with salted salmon. Make them the night before, keep them chilled, and they still work for breakfast.

Ingredients

• 400 g Hot cooked rice
• 150 g Salmon fillet
• 5 g Salt
• 15 ml Sake or rice wine
• 2 sheets Toasted nori
• 10 g Toasted sesame seeds
• 1 stalk Spring onion
• 100 ml Water for wetting your hands

Method

1. Rub salt and rice wine over both sides of the salmon, leave it 5 minutes, then pat it dry.
2. Pan-fry the salmon for 4 minutes per side until the flesh is opaque all the way through, then remove the skin and bones.
3. Flake the salmon with a fork and mix it with the sesame seeds and finely sliced spring onion.
4. Wet your hands with water and rub a pinch of salt across your palms.
5. Scoop about 100 g of rice into your hand, press a hollow in the middle, add a spoonful of salmon and close the rice over it.
6. Shape and turn the rice into a triangle, pressing firmly enough to hold but not so hard that it turns pasty.
7. Cut the nori into 4 cm strips and wrap one around the base of each rice ball just before eating.

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