Simple onigiri with grilled salmon
I first saw onigiri in 'Spirited Away' and have wanted to try them ever since. These Japanese rice balls are like a cooler version of a sandwich – handy, ingenious, and absolutely iconic in Japan. And the best part? You don't have to be a sushi master to make them perfectly.
Ingredients · Servings 6
- 2 Lachsfilets
- 350 g Sushireis
- 3 tbsp Travel vinegar
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 spring onion
- 0.5 tbsp white sesame seeds
- 3 Nori sheets
- Oil (for frying)
Method · 30 min
- Cook the sushi rice according to package directions. Mix rice vinegar and sugar into the still-warm rice to make it sticky, then let it cool slightly. Meanwhile, pan-fry the salmon for about 5–7 minutes on all sides until cooked through. Cut the fish into small pieces, deglaze with soy sauce, and toss briefly. Slice the scallions into thin rings.
- Gently mix the pan-fried salmon, cooked rice, sesame seeds, and spring onions in a bowl. Cut the nori sheets in half lengthwise with scissors.
- Take portions of the rice mixture. With slightly moistened hands, shape the mixture into typical onigiri triangles. Finally, wrap each finished triangle with a halved nori sheet.
