Japanese recipe
How to make Onigiri (rice balls)
おにぎり
All of Japan
Triangles or balls of rice with a filling such as salted salmon, pickled plum or tuna, wrapped in a strip of nori seaweed. They are the classic picnic and lunchbox food, sold in every convenience store.
Ingredients
- 300 g Japanese short-grain rice (about 650 g once cooked)
- 1 salted or lightly salted salmon fillet (about 120 g)
- Fine salt
- 2 sheets of nori seaweed, each cut into 4 strips
- A bowl of cold water for your hands
Method
- Rinse the rice until the water runs almost clear, then cook it in a rice cooker or a covered pan with 360 ml water. Let it rest for 10 minutes.
- Grill or pan-fry the salmon until cooked through, then remove the skin and bones and flake the fish.
- Wet your hands, rub a pinch of salt on your palms and take a handful of warm rice.
- Press a hollow in the rice, add a spoonful of salmon, cover with a little more rice and press gently into a triangle, turning it a few times.
- Wrap a strip of nori around the base just before eating so it stays crisp.
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