Salmon Japanese Riceballs
Salmon Japanese Riceballs. Salmon onigiri, such as in the below recipe from Amy Kaneko's Let's Cook Japanese Food!, is classic; you can use freshly cooked and flaked salmon or flaked canned salmon. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the center. See recipes for Salmon Onigiri too. Inside these rice balls, you can find fillings such as Japanese pickled plum (umeboshi), salted salmon, katsuobushi (sometimes called okaka), simmered kombu or spicy cod roe (mentaiko). On the outside, they are often wrapped in dried and crispy nori (seaweed). To cook Salmon Japanese Riceballs you need 6 ingredients and 7 steps easily.
The ingredients needed to make Salmon Japanese Riceballs:
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1/2 can of Salmon
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2 tbsp of Toasted sesame seeds
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1 cup of Japanese short grain rice
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1 tsp of Black sesame seeds for decoration
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2 tbsp of mayonnaise
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1 of Salt and pepper
Steps to make Salmon Japanese Riceballs:
- Cook rice in rice cooker.
- Let rice cool.
- Drain salmon from can.
- Break salmon into small pieces.
- Mix rice with mayonnaise, salt and pepper, toasted sesame seeds and salmon.
- Put rice in plastic wrap and mold into a ball shape.
- Sprinkle black sesame seeds on top of rice balls.
They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise. Inside these rice balls, you can find fillings such as Japanese pickled plum (umeboshi), salted salmon, katsuobushi (or sometimes called okaka), simmered kombu, or spicy cod roe (mentaiko). On the outside, they are often wrapped in the dried and crispy nori seaweed. Place the steamed rice in your hand and form into a triangle, making sure it is dense and thick.
