Onigiri with salmon recipe | This easy recipe makes 5 onigiri and takes 20 minutes, excluding rice cooking time | Ingredients: 3 cups freshly cooked Japanese short-grain rice, 100g cooked salmon fillet,
3 tbsp furikake (a bottled mixture of dried and ground fish, chopped seaweed and sesame seeds),
2 sheets nori seaweed | By Annette Ta
Step 1: Spread the warm rice onto a large plate and sprinkle furikake into the rice. Mix evenly with a fork.
Step 2: Use fork to mash salmon into little piece
Step 3: Wash your hands thoroughly. With wet hands, pick up a handful of rice and press against your palm.
Step 4: Make a dent in the centre of the rice with your other hand and fill the dent with about a teaspoonful of salmon.
Step 5: Working quickly, wrap the rice around the filling to form a rough ball and then shape with your hands to form a triangle by cupping your thumbs and forefingers to form the corners. Keep turning the rice cake in your hands until you’re happy with the shape.
Step 6: Repeat steps 3 to 5 with the remaining rice.
Step 7: Cut the seaweed into 7cm by 3cm sheets.
Step 8: Place a rice cake onto the centre of a seaweed sheet and press down to help it adhere. Repeat with the rest of the rice cakes and seaweed.