Salmon onigiri
Onigiri are sushi rice triangles with a salmon filling, wrapped in nori. Wash the rice until clear, soak 30 minutes, cook 12, shape with wet salted hands. 8 pieces in an hour, great for lunchboxes.
Instructions
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Washing the rice
Wash the rice in 4-5 changes of cold water until it runs nearly clear. Skip this and it turns gluey.
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Soaking ⏱ 30 min
30 minutes in cold water. The grain hydrates evenly and cooks without a hard center.
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Cooking ⏱ 12 min
Rice and water 1:1.2, lid on, low heat, 12 minutes. Do not lift the lid. Then 10 minutes off the heat, still covered.
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The salmon ⏱ 3 min
Salmon slices seared 3 minutes with the soy sauce, then flaked with a fork.
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Shaping
Wet, salted hands. A handful of warm rice, a well in the middle, a teaspoon of salmon, cover and press into a triangle: firm on the edges, gentle on the faces. Nori strip last.
Good to know
Onigiri is not sushi: the rice is seasoned with salt from your palm, not vinegar, and the filling is cooked. Shape is about pressure: firm enough to hold the triangle, gentle enough to stay fluffy inside. Nori goes on last, so it is crisp at first bite.
Frequently asked questions
What is onigiri?
A Japanese rice triangle with a filling, partly wrapped in nori. Japan's national snack, eaten warm or cold like a sandwich.
Does regular rice work?
No. You need short grain rice that naturally sticks. Long grain stays crumbly and the triangle falls apart.
How do you shape it without rice sticking to your hands?
Wet hands sprinkled with salt before each piece. The salt also seasons the rice.
How long does onigiri keep?
Room temperature until evening. A day in the fridge wrapped in film; add the nori at serving time or it goes soggy.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Salmon onigiri
Salmon onigiri
Onigiri are sushi rice triangles with a salmon filling, wrapped in nori. Wash the rice until clear, soak 30 minutes, cook 12, shape with wet salted hands. 8 pieces in an hour, great for lunchboxes.
Notes
Onigiri is not sushi: the rice is seasoned with salt from your palm, not vinegar, and the filling is cooked. Shape is about pressure: firm enough to hold the triangle, gentle enough to stay fluffy inside. Nori goes on last, so it is crisp at first bite.
