Salmon Onigiri

Cook Time 40 minutes

Serves 4

Ingredients

Rice

1 cup short-grain (sushi) rice

1¼ cups water

Salmon Filling

120g cooked or canned salmon, flaked

1½ tbsp Japanese mayonnaise

1½ tsp light soy sauce

½ tsp sesame oil

⅛ tsp rice vinegar

¾ tsp sriracha (optional)

Assembly

Salt

3 nori sheets, cut into strips

Furikake (optional)

Method

Rinse the rice 3–4 times until the water runs mostly clear.

Combine rice and water in a saucepan. Bring to a boil, then reduce to low, cover and cook for 10 minutes.

Turn off the heat and allow to steam, covered, for 10 minutes. Fluff and cool slightly.

In a bowl, mix all salmon filling ingredients until well combined.

Lightly salt your hands or an onigiri mould. Add a layer of rice, followed by filling, then more rice to cover.

Press firmly into a triangle or ball shape.

Wrap with nori and roll in furikake if using.

Repeat with the remaining ingredients and serve immediately.