Onigiri, pronounced oh-nee-gee-ree, is a rice ball that is often filled with a savory side dish and wrapped in nori (seaweed). Some of the common fillers are umeboshi and broiled salmon – just like this recipe!
2 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 2 for "WHITE RICE"
For Seasoning Rice
1/2 tsp. salt
For Filling:
2 oz. salmon filet
1/4 tsp. sea salt
2 umeboshi (pickled Japanese plum)
For Wrap (optional):
4 sheets nori seaweed, cut into 4” x 2” each
1
Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook "white rice," see here.
2
When rice completes cooking, transfer rice to another bowl, sprinkle 1/2 teaspoon of salt and gently fluff with the rice spatula. Set aside.
3
Preheat broiler or oven to 450ºF. Place salmon filet on a paper towel and sprinkle sea salt on the surface. Let it rest for 5 minutes.
4
Grill salmon in broiler or oven for 5 minutes or until well done. Transfer cooked salmon to a bowl and remove any bones and skin. Break into bite-sized pieces and set aside.
5
Remove umeboshi pits with a knife or fingers and set aside. Be careful when using a knife.
6
Cut and place a plastic wrap about 7 to 8 inches long and place in a small bowl. Add a 1/4 of cooked rice on top of the plastic wrap. Place half amount of salmon from step 4 in the center of the rice. Gather the plastic wrap around the rice and make a triangular rice ball by squeezing your hands together lightly. The rice ball should be firm so it does not fall apart, but the rice should remain fluffy and not smashed.
7
Remove the plastic wrap. Take a nori sheet and wrap the bottom of the onigiri. Repeat steps 6 and 7 to make one more salmon onigiri.
