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Description
A delicious appetizer for any gathering. Onigiri are known for rice prepared without spices or vinegar—not even salt—while the filling should be as juicy and flavorful as possible. Marinated or lightly salted salmon can be bought at the store or made at home. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy salmon slices or a small piece of red fish, remove the skin along with the scales, and rinse it in water. Place it in a deep container, sprinkle with sugar and salt, and pour in the vinegar. Gently rub it and leave it to marinate for 1–2 hours.
- 2
Step 2
Rinse the rice thoroughly in water 4-5 times and pour it into a kazan or a saucepan with a non-stick bottom. Pour in hot water and cook for about 15 minutes. Then stir and leave under a lid to swell, with the heat turned off. Keep in mind that rice for onigiri is cooked without spices or flavorings!
- 3
Step 3
Boiled rice should be both fluffy and sticky at the same time. Keep in mind that it will only be sticky while warm; as it cools, it will fall apart in your hands. So keep it covered.
- 4
Step 4
From the warm rice, shape a triangle and place the salmon slices on top. Cover with rice from above, shaping it into a triangle with rounded corners.
- 5
Step 5
Cut the nori sheet into strips and attach portions of the strips to the onigiri. For each strip of seaweed, you will need to pick up the onigiri by hand and test the fit.
- 6
Step 6
Prepare the remaining onigiri for everyone in the same way.
- 7
Step 7
Serve the dish at the table with soy sauce, wasabi, and pickled ginger.