Time: 2 hours 10 minutes
Complexity: easily
Quantity: 8 pcs.

Onigiri sushi (rice balls) - detailed recipe.

Ingredients:

• 225 g salmon fillet
• 1/4 cup katsuobushi (dried bonito flakes)
• 4 cups dry short grain rice
• 2 sheets of dried nori seaweed or pre-toasted nori sheets
• 5 and 3/4 cups water
• 2 large pickled plums, coarsely chopped (pit removed)
• 1.5 tsp dark soy sauce
• 2 tablespoons toasted black sesame seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

round grain rice, seaweed, nori, plums, tuna, salmon, soy sauce, sesame

We recommend

Preparation:

Step 1
• Sprinkle the salmon fillet with salt and leave for 2 hours.
Step 2
• At this time, rinse the rice thoroughly with cold water (30-60 minutes before cooking) and leave it in a colander to drain.
  
  Place the rice in a heavy saucepan with a tight-fitting lid, add water, and place over medium-high heat. When the water begins to boil, increase the heat to high and bring to a full simmer. Reduce the heat to low and cook until the liquid is absorbed by the rice, about 12-13 minutes.
  
  Turn off the heat and let the rice sit, covered, for 10-15 minutes. Use a flat wooden spoon or rice paddle to stir the rice using a chopping motion. Place a towel under the lid and cover the pot tightly to retain heat.
Step 3
• Toast nori sheets over high heat and cut crosswise into 2.5cm wide strips, or use pre-toasted nori.
  
  Mix the katsuobushi with soy sauce. Rinse the salmon, pat dry, and grill for 3-5 minutes. Use a fork to flake the salmon into small pieces.
Step 4
• Wet your hands with salted water to prevent the rice from sticking. Cup your hand and place a handful of rice, about 1/2 cup.
  
  Make a well in the rice and place one of the fillings inside: a teaspoon of soaked bonito flakes, a few pieces of salmon, or a few slices of pickled plum. Fold the rice over the filling and form a triangle. Press the rice firmly with your hands to ensure it sticks together.
  
  Place a triangle of rice on one side and cover the top with a strip of nori, shiny side out, like a roof. You can also form the onigiri into cylinders and wrap a sheet of nori around the center. Sprinkle the onigiri with sesame seeds. This is a wonderful dish to serve for lunch.

Votes: 15