"Sunday dinner was a simple meal of seaweed salad and salted salmon onigiri ?. Lately I've been eating a lot more Wakame because it's easy to prepare and I like the texture. Tonight's onigiri were a slightly messy affair because I was juggling some recipe development with cake making so the onigiris were an afterthought. It felt good with the cool change to be able to move around the kitchen without breaking a sweat and I had a bit more of a spring in my step. Anyone else eat much seaweed in their diet? I'm curious about other recipes that I can use wakame in #feedmeichi"
Salted Salmon Onigiri
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Salted Salmon Onigiri
Ingredients
1 X 150g salmon fillet (skin on or off)
1/2 tsp fine sea salt
1 cup sushi rice, washed
1 cup water
Toasted black and white sesame seeds
Strips of Nori or Shiso leaves
Directions:
To prepare the salmon, pat dry the fillet and sprinkle salt all over the salmon. Wrap in two layers of paper towel and place on a rack in a container with a lid to salt overnight.
After 8-12 hours, preheat the oven to 180 degrees celcius. Remove paper towel from the salmon fillet and place it on a baking tray lined with non stick baking paper (skin side up if it has skin). Bake in the oven for 10 minutes or till just cooked. Remove from the oven and allow to cool before flaking the salmon into small pieces (the skin can be eaten separately)
Whilst the salmon is being cooked, prepare the sushi rice as per the instructions on the sushi rice packaging either by placing the rice and water in a rice cooker or using a saucepan on a stovetop.
When the rice is ready allow it to cool down enough to handle. The rice has to be reasonably warm for it to stick together. Add salmon flakes and toasted sesame seeds to the sushi rice and mix everything together
Spoon some of this mixture into your hand (approximately 1/4-1/3 cup) and shape into either round or triangular balls. The size of the onigiri will depend on your preference but I like mine big enough that it takes a few bites to finish but not so big you can't hold it with one hand.
To finish off each onigiri either place it on a shiso leaf or wrap a strip of nori around it. It's eaten either at room temperature.