Smoked salmon triangle onigiri recipe
I really like onigiri because you can eat them cold, warm, or fried in a bit of oil until they develop a crispy crust. This recipe will teach you how to make triangle-shaped onigiri wrapped in nori seaweed with a delicious smoked salmon filling.
Servings 5
Cost $7
Ingredients
- 1 ½ cups short-grain white rice
- 1 ⅔ cups of water
- 1 sheet nori seaweed
- 4 oz smoked salmon
- 1 tbsp black sesame seeds
- 2 tbsp sliced dried seaweed
- ½ tsp salt
Instructions
- Wash, rinse, and drain the rice about 2 or 3 times. Place in a pot and cover with water. Let the rice soak for 40-60 minutes until it becomes opaque. Drain completely.
- In a medium saucepan, add the rice, water, and salt. Bring it to a boil on high heat. Reduce to medium heat and let it simmer for about 20 minutes.
- Remove the pot from the heat. Make sure the pot is covered and let the rice steam for an extra 10 minutes.
- Add in the sesame seeds and dried seaweed pieces.
- Wait until the rice is cool enough to handle safely.
- Wet both hands with a small amount of water until they're moist.
- Take out ½ cup of rice and spread it out into your palm. Then place a piece of salmon (about 1 tsp) into the middle. Mold it into a ball first, then shape it into a triangle and press it flat on both sides. The corners should be rounded.
- Now it’s time to add the nori sheet. Cut the nori sheet into strips of 1 x 2 inches. Take each strip and wrap it around one of the edges of the onigiri. Alternatively, you can use more nori and wrap the whole rice triangle in nori.
- Cover the rice triangle with saran wrap tightly until you're ready to serve. This ensures the nori strip doesn’t fall off.
