Onigiri (Japanese rice balls) with soy-glazed salmon

Instructions

1. 1

   Measure 300 g Japanese short-grain rice into a sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 1–2 minutes). Drain well.

2. 2

   Put the rinsed rice into a heavy-based saucepan or rice cooker, add 360 ml water, cover and leave to soak for 30 minutes. This soaks the grains so they cook evenly.

3. 3

   If using a saucepan: bring to the boil over medium heat, then reduce to the lowest heat, cover and simmer for 12 minutes. Do not lift the lid while cooking. If using a rice cooker, follow the cooker instructions for white rice.

4. 4

   Turn off the heat and leave the rice, covered, to rest for 10 minutes. This final rest lets steam finish cooking the grains and gives the best texture.

5. 5

   While the rice soaks, mix 15 ml light soy sauce, 15 ml mirin and 5 g caster sugar in a small bowl. Heat a frying pan with 5 ml vegetable oil over medium heat.

6. 6

   Pat the salmon fillet dry. Fry skin-side down 3–4 minutes until the skin crisps, turn and cook 2–3 minutes until just cooked through. Pour the soy–mirin glaze into the pan for the last minute and spoon over the fish. Remove and flake with a fork.

7. 7

   Have a small bowl of cold water and a little extra sea salt to hand. Wet your hands, sprinkle a pinch of sea salt on one palm, take about 100 g warm rice and flatten it into a disc. Put 20–25 g flaked salmon in the middle, then fold and gently press into a triangle or ball. Repeat to make 4 onigiri.

8. 8

   Wrap the base of each onigiri with a strip of nori and sprinkle with toasted sesame seeds. Serve warm or at room temperature.

Tips

• Rinse until the water runs nearly clear — that removes excess starch and stops the rice becoming gluey.
• If you don’t have a rice cooker, use a heavy-based saucepan, a tight-fitting lid and the timings here. Keep the lid on during cooking and the 10-minute rest.
• To shape without sticking, keep a small bowl of cold water nearby and wet your hands before each onigiri; salt one palm to season the rice as you shape.
• Make ahead: shape the onigiri and wrap each in clingfilm; they keep in the fridge for up to 48 hours. Add nori just before eating so it stays crisp.
• Freeze: individually wrap cooled onigiri and freeze up to 1 month. Defrost overnight in the fridge and warm briefly in the microwave (if desired).

Substitutions

• salmon fillet → tinned tuna mixed with a little mayonnaise and soy, same quantity of tuna by weight

  Stays close

• light soy sauce → tamari (gluten-free), same quantity

  Stays close

• salmon fillet → umeboshi (pickled plum), single plum per 4 onigiri placed in the centre

  Noticeably different

Nutrition

Per serving · estimated

412

Calories

16 g

Protein

60 g

Carbs

12 g

Fat

2 g

Fibre

2 g

Sugar

550 mg

Sodium

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