אוניגירי סלמון

מצרכים

• 300 g sushi rice or Japanese short-grain rice
• 360 ml water
• 150 g salmon fillet
• 1–2 tbsp mayonnaise (optional)
• 1 tsp soy sauce
• 1 tsp sesame oil (optional)
• 1 tbsp sesame seeds
• 2–3 sheets of nori
• A little salt

אופן ההכנה

1. Wash the rice: Rinse the rice several times with cold water until the water runs almost clear.
2. Cook the rice: Cook with 360 ml of water according to the package instructions. Then, let it rest for 10 minutes with the lid closed.
3. Prepare the salmon: Pan-fry or bake the salmon until cooked through. Let it cool, then flake it with a fork.
4. Mix the filling: Combine the salmon with soy sauce and—if using—mayonnaise and sesame oil.
5. Lightly moisten your hands with water and sprinkle them with a little salt.
6. Place a portion of warm rice in your hand, make a small indentation in the center, and add about 1 tablespoon of the salmon filling.
7. Seal with a little more rice and carefully shape into a triangle or ball.
8. Sprinkle with sesame seeds if desired, and wrap a piece of nori around it.
9. For a creamy version
10. For 150 g salmon:
11. 2 tbsp mayonnaise
12. 1 tsp soy sauce
13. ½ tsp sesame oil
14. This creates a filling similar to Japanese salmon mayo onigiri.
15. They taste best fresh or at room temperature. If preparing them for later, wrap them well so the rice doesn't dry out.