Alaska Pink Salmon Onigiri
- Prep Time: 15 minutes
- Yield: 2
Ingredients
- 2 ounces pink salmon, either from a pouch or can
- 1 teaspoon chopped scallions
- 1 ½ teaspoon deep roasted sesame dressing (such as Kewpie brand)
- Pinch of salt
- One 7.4-ounce portion of microwavable sushi rice
- 1½ tablespoons seasoned rice vinegar
- 1 sheet of nori, cut into 1-inch strips
Preparation
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Step 1 Prepare the salmon filling
Remove salmon from the pouch or can and discard any remaining bones or skin. In a small bowl, combine the salmon, scallions, sesame dressing and salt to taste. Set aside.
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Step 2 Prepare the rice
Microwave the rice according to the manufacturer’s directions. Remove from microwave and mix in the seasoned rice vinegar. Let cool slightly.
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Step 3 Form Onigiri
Fill the onigiri mold halfway with a quarter of the seasoned rice. Add half of the salmon filling, then top with another quarter of the rice. Press together with the other half of the mold. Remove from mold and wrap with a strip of nori. Repeat with remaining ingredients.*
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Step 4 Wrap and store onigiri
Wrap each onigiri in plastic wrap and serve later for lunch or a snack.
*If you do not have an onigiri mold, you can make them by hand. Dampen your hands with water and place ½ cup of the seasoned rice into your palm. Gently flatten the rice and create a small indent in the center with your fingers. Place some of the salmon filling into the indentation. Fold the rice over the filling, making sure it’s completely encased in the rice. Cup your hands and gently press the rice all around until it’s a triangular shape. Wrap with a strip of nori.
