Rice Balls with Salmon and Onigiri is humble rice ball accented by a variety of fillings, wrapped in roasted seaweed /nori, and perfect for snacking or a light meal. You must-try.
- 1 kg salmon fillet Fish
- 1 tbs sake(Japanese Rice Wine)
- 1 tbs tamari/ soy sauce
- 2 tsp caster sugar
- ½ tsp grated clean ginger
- 1 cup sushi rice
- 2½ cups boiling water
- 2-2 tbs rice vinegar
- 2 tbs granulated sugar
- Sea salt
- 4 umeboshi, pitted and chopped
- 4 big sheets nori, reduce into strips
- 2-2 tbs black sesame seeds, for sprinkling
- Arrange salmon in a baking pan and roast till 20 mins. Break the fish into small portions with a rubber spatula. Transfer to a bowl and upload the sake, tamari, caster sugar and ginger and set aside.
- Rinse the rice and drain it well. In a saucepan, integrate the rice and boiling water. Cook over medium warmth till the rice is smooth and all of the liquid is absorbed, approximately 20 mins. Spread the rice out in a bowl.
- Meanwhile, in a separate saucepan, integrate the vinegar, granulated sugar, salt and warmth till the sugar has dissolved.
- Sprinkle the vinegar combination over the bowl of rice and lightly toss till all rice lumps break. Allow the rice to chill down.
- With moist fingers to save you the rice from sticking, roll 3 tbs of rice right into a ball. Create a touch hollow space withinside the center and fill it’ll a teaspoon of umeboshi or salmon. Top with a chunk of rice. Reshape the rice right into a pyramid shape. Wrap a strip of seaweed throughout the lowest and up the edges of the onigiri. Repeat till all of the rice and fillings were used.
- To serve, region the onigiri on a plate. Sprinkle the sesame seeds on top. Serve without delay so the seaweed is crisp.