Salmon Onigiri Two Ways
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A Note from Feedfeed
@doobydobap shows us how to make Japanese onigiri two different ways! One of the fillings features raw, sushi-grade salmon, and the other features a delicious and tender cooked salmon. @doobydobap AKA Tina Choi was featured on the #feedfeed podcast, and spoke about her Korean roots as well as how she became so inspired to become a food video content creator!
- Recipe Card
Recipe Card
For the cooked filling
ingredients
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 teaspoon salt
- 8 ounces fresh salmon
- 2 tablespoons Japanese mayo
- 2 teaspoons chili oil
For the raw filling
ingredients
- 8 ounces fresh salmon, cut into small cubes
- 2 tablespoons Japanese mayo
- 2 teaspoons chili oil
- 2 teaspoons soy sauce
- 1 tablespoon masago
- kosher salt, to taste
For the rice assembly
ingredients
- 2 cups warm, cooked white rice
- 1 teaspoon kosher salt
- 3 sheets of nori, cut into thirds, then cut in half
- 1 bowl of water with 1 tablespoon of salt (for wetting hands during assembly)
For the cooked filling
Method
Step 1
Add 1/2 cup water, soy sauce, mirin, sake and salt in a medium sized pot. Stir to dissolve the salt. Drop the salmon gently into the mixture.
Step 2
Heat the pot on lowest heat. The salmon will be cooked low and slow so that it’s super tender, flavorful, and flaky.
Step 3
Cut a piece of parchment paper to fit the pot. You can do this by folding the parchment paper, cutting the end, and a hole in the middle. This is called cartouche - it helps distribute the heat evenly and limits the amount of evaporation.
Step 4
Gently poach the salmon on low heat for 10 minutes and flip. Continue poaching for another 10 minutes.
Step 5
Once done, transfer the poached salmon into a large bowl and break it apart. Add Japanese mayo and chili oil. Taste and season additionally if needed.
For the raw filling
Step 1
Add all ingredients together in a large bowl and mix to incorporate.
For the rice/assembly
Step 1
Season the cooked rice with salt. Wet your hands with the salted water. Scoop around ⅓ cup of rice into one hand and flatten it out.
Step 2
Put 1 teaspoon of filling in the middle. Bring the sides of the rice to the center to cover the filling. If you don’t have enough rice to cover the filling, add a little extra rice on top. Press the rice gently to form a triangular ball, without squeezing the ball too tightly.
Step 3
Wrap the onigiri with nori. Slightly wet the ends if it is not sticking to the rice. Scoop a bit of the filling on top to indicate which filling it has.