Onigiri is a portable Japanese food with more than a thousand years of history, consumed by samurais and travelers as practical sustenance. The smoked salmon or shake filling is one of the most popular in konbini and bento boxes. Its triangular shape represents the sacred mountains of Japan.
Japanese
salmon onigiri
Smoked salmon onigiri with rice, nori and soy-mirin sauce.
- Japan
- MAIN COURSES
- Light
- High protein
- Low fat
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 16 g
- Fiber 1 g
- Carbohydrates 48 g
- Fat 8 g
- Sodium 580 mg
Story behind the dish
Preparation
Salmon onigiri is a Japanese preparation with easy difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 cups of freshly cooked Japanese rice.
- Have ready: 200 g of shredded smoked salmon.
- Have ready: 2 tablespoons of soy sauce.
- Have ready: 1 tablespoon of mirin.
- Have ready: 2 sheets of nori seaweed.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix smoked salmon with soy
Mix smoked salmon with soy, mirin and sesame oil; reserve the filling.
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Moisten your hands in salt water to prevent the rice from sticking.
Moisten your hands in salt water to prevent the rice from sticking. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Take a portion of hot rice and form a flat disk in your palm…
Take a portion of hot rice and form a flat disk in the palm of your hand.
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Place salmon filling in the center and close forming a triangle…
Place salmon filling in the center and close forming a compact triangle by pressing gently.
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Wrap the base with a strip of nori, leaving the rice visible on top.
Wrap the base with a strip of nori, leaving the rice visible on top.
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Repeat until you make 8 onigiri; sprinkle furikake or sesame if…
Repeat until you make 8 onigiri; sprinkle furikake or sesame if desired.
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Serve at room temperature or cold in bento; consume the same day
Serve at room temperature or cold in bento; consume the same day.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version con umeboshi en lugar de salmon.
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