Salmon Onigiri

Method12 steps · about 1 day 10 min

1. 1

   Step 1: Line a tray with several layers of paper towel and set all 200 g skin-on salmon fillets on it. Apply all 5 g curing salt evenly over every surface. Cover and refrigerate overnight at 4°C or colder.

   Uses 200 grams salmon filets · 5 g salt (about 1 teaspoon) for curing the salmon

   
2. 2

   Step 2: Put the cured salmon skin-side down in a nonstick frying pan and add all 2 tablespoons sake.

   Uses Refrigerated cured salmon · 2 tablespoons sake

   
3. 3

   Step 3: Cover and heat over medium-high until the sake boils. Lower the heat to maintain a gentle simmer and steam the salmon for an initial 3 minutes. Continue if needed until the thickest part reaches 63°C, or the flesh is opaque and separates easily with a fork.

   Initial salmon steaming 3 minutes · 3 minUses Cured salmon and sake in frying pan

   
4. 4

   Step 4: Once the salmon is cooked through, uncover and transfer it to a clean prep surface. Let it cool just enough to handle.

   Uses Cooked sake-steamed salmon

   
5. 5

   Step 5: Remove and discard the salmon skin and any pin bones. Gently break all the cooked flesh into flakes with clean fingers or utensils.

   Uses Cooked salmon safe to handle

   
6. 6

   Step 6: For finer filling, gently rub the flakes between clean fingertips. Keep all the actual cooked flakes for the six onigiri; the source estimates about 160 g after removing skin and bones, but use the actual yield.

   Uses Skinless boneless cooked salmon flakes

   
7. 7

   Step 7: Have the separately cooked short-grain rice ready: the source calls for TWO rice-cooker cups of cooked rice for SIX onigiri. For the FIRST onigiri, lay out a sheet of plastic wrap and sprinkle it with a pinch of the separate exterior salt. Add some rice, make a small well and fill it with some cooked salmon flakes, leaving enough rice and filling for five more.

   Uses Some ready cooked rice for first onigiri · A pinch of separate exterior salt · Cooked salmon flakes for first onigiri

   
8. 8

   Step 8: Take a little more from the reserved cooked rice and mound it over the first salmon filling to enclose it. Keep the remaining rice for the other five onigiri.

   Uses First rice well with salmon filling · Reserved ready cooked rice for first onigiri cover

   
9. 9

   Step 9: Fold the bottom of the plastic wrap over the first rice mound, then bring its top corners down to form a triangular bundle.

   Uses First enclosed salmon-filled rice mound

   
10. 10

    Step 10: Cup one hand in a U shape and the other in a V shape around the bundle. Gently press and turn the first onigiri until it holds together, keeping the rice light rather than tightly compressed.

    Uses First triangular rice bundle in wrap

    
11. 11

    Step 11: Cut each of the TWO full nori sheets into THREE strips, making SIX strips. Just before eating, remove the plastic wrap from the first shaped onigiri and place ONE strip along its back with the shiny side facing out. Reserve the other five strips.

    Uses 2 full nori sheets, each cut into 3 strips (6 strips total) · First shaped onigiri in wrap

    
12. 12

    Step 12: Fold the first nori strip around the sides and gently press its edges into the rice. Make the remaining FIVE onigiri with all the remaining rice and cooked salmon flakes, using steps 7–10 as the shaping technique and a pinch of exterior salt each. Remove their plastic wrap and wrap each in ONE of the five already-cut nori strips just before eating. Serve six onigiri; for packing, cool promptly, refrigerate within 2 hours and transport chilled with an ice pack.

    Uses First onigiri with nori strip positioned · All 5 reserved nori strips · All remaining ready cooked rice · All remaining cooked salmon flakes · Separate exterior salt for five remaining onigiri