Classically Built Onigiri

Ingredients (makes 4 onigiri):

To Cook in the Rice Cooker:

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.

8

Make two more onigiri using umeboshi.

9

Enjoy!