Garlic Crisp Salmon Onigiri Recipe

1 tbsp rice vinegar

1 tbsp mirin

1 tsp soy sauce

250g salmon fillet, skin removed

1 tsp vegetable oil

salt, to taste

2 tbsp whole-egg mayonnaise

4 nori sheets, cut into strips

toasted sesame seeds, to serve

extra Marion’s Kitchen Garlic Chilli Crisp, to serve

• Place the cooked rice in a large bowl. In a small bowl, mix together the rice vinegar, mirin and soy sauce. Drizzle the mixture over the rice and gently fold through until evenly seasoned. Set aside until cool enough to handle.
• Heat a frying pan over medium heat and add the vegetable oil. Season the salmon with salt, then cook for 3-4 minutes on each side or until cooked through. Transfer to a plate and allow it to cool slightly.
• Add the cooked salmon to the bowl of rice. Flake the salmon into the rice and gently mix until evenly combined.
• Wet your hands lightly to prevent sticking. Take a portion of the rice mixture and shape it into triangles or rounds, pressing firmly so they hold their shape.
• For a classic serve, wrap each onigiri with a strip of nori and sprinkle with toasted sesame seeds.
• To wrap for later and keep the nori crisp, take a large sheet of nori, fold it in half and cut into two pieces. Tear a sheet of aluminium foil about three times the size of the nori. Fold both sides of the foil inward to create a central strip, then place the onigiri in the centre. Lay the nori over the onigiri, then fold the bottom and sides of the foil up and over, tucking everything in tightly to seal.
• Add extra Marion’s Kitchen Garlic Chilli Crisp on top if desired.
• Serve immediately or pack for later. These are great warm or at room temperature.