Salmon And Shio Kombu Onigiri Recipe

I absolutely adore this salmon onigiri recipe because it’s a perfect blend of comforting flavors and fun DIY sushi vibes, satisfying both my taste buds and my creative streak. Plus, it’s an easy and portable meal that feels like a mini escape to Japan, making my lunch breaks exciting and Instagram-worthy!

A Japanese rice ball is a delightful dish. It’s simple and elegant, and I don’t mean to imply it requires any esoteric techniques.

I love making onigiri. I love it, in fact, enough that I’ll come right out and say I’m not just making these things for dinner; I’m uneasily hoarding a stash in my fridge, making these friends because I can then make excuses for both the visible collection of molds as well as the dumbwaiter-like lack of self-control that comes with keeping such a collection.

Ingredients

White rice, short grain: Carbohydrate-rich base with a sticky texture, essential for shaping onigiri.

Salmon fillet: Rich in omega-3 fatty acids and protein; brings an umami punch.

Soy sauce: Delivers a salty, umami taste; improves the overall flavor.

Shio kombu: Kelp that has been fermented and salted, which lends a flavor that is both unique and deep with its savory taste.

Nori: Strips of seaweed are mineral-rich, umami-packed, and provide a contrasting texture.

Ingredient Quantities

– 1 1/2 cups of short-grain white rice
– 2 cups of water
– 150g salmon fillet
– 1 tablespoon soy sauce
– 1 tablespoon sake
– 1 tablespoon mirin
– A pinch of salt
– 2 tablespoons shio kombu (salted kelp)
– 1 sheet of nori, cut into strips
– Salt for seasoning, to taste

Instructions

1. Wash the short-grain white rice under cold running water until the water runs clear, then add it to the rice cooker or pot with 2 cups of water. Cook according to the device instructions or until the rice is tender and the water is absorbed.

2. When the rice is cooking, ready the salmon by putting the fillet in a small pan. Pour in some soy sauce, sake, and mirin, and a pinch of salt.

3. Prepare the salmon over medium heat until it’s cooked through and flakes easily with a fork, about 8-10 minutes. When done, take off the skin and bones and simply flake the salmon into small pieces.

4. When the rice is finished cooking, let it sit covered for 10 minutes to steam. After 10 minutes, empty the rice into a large bowl and allow it to cool somewhat.

5. Incorporate the flaked salmon and shio kombu into the rice. Gently mix these into the rice, ensuring an even distribution throughout.

6. Moisten your hands with a small amount of water and apply salt to keep the rice from sticking to your hands.

7. Form the onigiri by grasping a handful of the rice mixture and shaping it into a triangular form while pressing it gently but firmly between your hands.

8. The process of shaping the remaining rice mixture into onigiri can be repeated, yielding about 6-8 onigiri in total, depending on how large or small the individual onigiri are preferred to be.

9. Each onigiri should be wrapped with a strip of nori, with the shiny side facing outward.

10. Serve at once or tightly wrap in cellophane for later to enjoy at room temperature; consume within a short while for best flavor. For later enjoyment, refrigerate the pops; serve chilled.

Equipment Needed

1. Rice cooker or pot with lid
2. Fine mesh strainer
3. Small pan
4. Measuring cups
5. Measuring spoons
6. Fork
7. Large bowl
8. Sharp knife
9. Cutting board
10. Water bowl
11. Plastic wrap (optional)

FAQ

• What type of rice is best for onigiri?For the best texture, use short-grain white rice. It is sticky enough to hold the shape of the onigiri.
• Can I use pre-cooked salmon instead?Indeed, pre-cooked salmon can be used. Just break it into small flakes, and skip the marinating step.
• What is shio kombu and where can I find it?Kelp that has been salted and processed into shio kombu supplies the umami and depth of flavor that one expects from a bouillon but without the excess sodium. Asian grocery stores and online suppliers are the best bets for locating this uncommon ingredient.
• How do I prevent the rice from sticking to my hands?Wet your hands with salt water to assist in the stick-free shaping of the onigiri.
• Can I add other ingredients to the filling?Certainly, adding ingredients such as pickles or sesame seeds can infuse the dish with additional flavor and texture.
• How should I store leftover onigiri?Tightly wrap them in plastic wrap and place them in the refrigerator, but savor them as fresh as possible for the best flavor.
• Are there alternatives to nori for wrapping onigiri?Certainly, alternatives to nori are available in the form of lettuce leaves or soy paper.

Substitutions and Variations

Sushi rice or medium-grain white rice can be used as substitutes for short-grain white rice.
Salmon fillet: You may use canned salmon or smoked salmon as substitutes.
Sake: A substitute can be dry white wine or rice vinegar.
Mirin: A substitute can be made by combining an equal amount of sugar and rice vinegar or, alternatively, a small amount of honey mixed with a bit of rice vinegar, can serve as a replacement for mirin.
Nori: You can use soybean paper or lettuce leaf to wrap your sushi.

Pro Tips

1. Rice Preparation For the best texture, let the washed rice soak in water for about 30 minutes before cooking. This helps achieve the perfect stickiness necessary for forming onigiri.

2. Flavor Enhancement Before flaking the cooked salmon, consider adding a small dash of roasted sesame oil or a sprinkle of ground sesame seeds to the fish for an additional layer of flavor.

3. Consistent Shaping Use a piece of plastic wrap in your hands when shaping the onigiri. This can help achieve more uniform shapes and keep your hands cleaner, especially if you’re new to making onigiri.

4. Nori Texture For a crispy texture, wrap the onigiri with nori just before serving. If you prefer a softer texture, wrap the nori earlier or store the onigiri with the nori in a sealed container for a while before serving.

5. Storage and Serving If storing the onigiri in the refrigerator, allow them to come to room temperature before eating. This will enhance the flavor and texture compared to eating them straight from the fridge.