Guide to Prepare Salmon Onigiri in 13 Minutes for Mom

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, salmon onigiri. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand). Spicy salmon onigiri The filling uses relatively less dressing than you might see for a sandwich-style tuna salad or other fish salad, because it's best to keep the fish on the drier side so that it doesn't make the onigiri too soggy.

Salmon Onigiri is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Salmon Onigiri is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook salmon onigiri using 5 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Salmon Onigiri:

1. Take 150 g Salmon fillet,
2. Get 250 g Cooked Japanese grain rice,
3. Get 1 Tablespoon Soy sauce,
4. Make ready 1/4 teaspoon Salt,
5. Prepare Nori seaweed

With a wooden spoon, break up into smaller pieces. Pour Seasonings, sesame seeds, and shiso leaves in a pan and mix all together. Pour the mixture into a rice cooker after rice is cooked and mix all together. This mild yet savory Japanese salmon onigiri preparation really lets the richness of the fish shine.

Instructions to make Salmon Onigiri:

1. Heat some oil and pan fry both side of the salmon until cooked
2. Wipe off the excess oil
3. Off the heat and add soy sauce
4. Break into small pieces
5. Add salt to the rice and mix well. And then add in the salmon and mix well
6. Cut the nori into strips
7. Wrap the rice and it's done 😊

Mushroom and Scallions - finely chopped straw mushrooms, quickly pan sauteed with a bit of soy sauce, mirin and sugar. Minced green scallions are added at the end. Salmon onigiri, such as in the below recipe from Amy Kaneko's Let's Cook Japanese Food!, is classic; you can use freshly cooked and flaked salmon or flaked canned salmon. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.

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