Salmon Onigiri
Salmon Onigiri. Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your. Flake fish with a fork and mix with the rice and sesame seeds. For the miso salmon onigiri In a small bowl, combine soy sauce and miso until smooth. In a skillet over medium heat, heat oil. To cook Salmon Onigiri you need 5 ingredients and 7 steps quickly.
The ingredients needed to make Salmon Onigiri:
-
150 g of Salmon fillet,
-
250 g of Cooked Japanese grain rice,
-
1 Tablespoon of Soy sauce,
-
1/4 teaspoon of Salt,
-
of Nori seaweed
Steps to make Salmon Onigiri:
- Heat some oil and pan fry both side of the salmon until cooked
- Wipe off the excess oil
- Off the heat and add soy sauce
- Break into small pieces
- Add salt to the rice and mix well. And then add in the salmon and mix well
- Cut the nori into strips
- Wrap the rice and it's done ?
Here, the delicate flavor of our Kokuho Rose Rice provide a perfect palette for the assertive flavors of smoked salmon and nori. Use a fork to break the salmon into small pieces. Wet your hands with salted water to keep the rice from sticking to your. Some of the more common Japanese-centric onigiri you'll typically see are tuna-mayo, ikura (salmon roe), kombu (simmered seaweed) and, Ben's favorite: mentaiko (spicy salted pollock roe). Obviously, I have a SERIOUS soft spot for umeboshi onigiri.
