Easy Japanese Salmon Onigirazu Recipe

Total time 40 mins

20 mins preparation time

10 mins marinating time

10 mins cooking time

Many Japanese dishes have a long tradition, but this dish wasn’t around until the 1980s when it appeared in some manga cartoons. It's a snack based on onigiri rice balls. This recipe uses fish, but can be filled with katsu, omelette or braised meat.

Ingredients

6 portion(s)

250 g

sushi rice

400 ml

water

200 g

raw salmon - sashimi quality

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

sesame seeds

sheets nori seaweed

lettuce leaves

carrot, in thin slices

avocado, in thin slices

green asparagus, in thin slices

Preparation

Step 1

Rinse the rice in cold water several times. Cook the rice with a little salt for 10 minutes and turn off the heat and leave the rice to steam until done. Leave to cool.

Step 2

Cut the salmon in thin slices and mix with soy sauce and sesame seeds. Leave to marinate for 10 minutes.

Step 3

Put rice (a ball approx. size of golf ball) onto to each sheet of nori seaweed and distribute the rice. Add lettuce, salmon and vegetables and another layer of rice on top. Fold the nori around the sides. Wrap the onigirazu in clingfilm and shape them to be nicely round and flat. Leave to rest for half an hour and cut in halves before serving.

Recipe-ID: 699

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Rinse the rice in cold water several times. Cook the rice with a little salt for 10 minutes and turn off the heat and leave the rice to steam until done. Leave to cool.

Cut the salmon in thin slices and mix with soy sauce and sesame seeds. Leave to marinate for 10 minutes.

Let us know what you think

Click on the number of stars you want to give: the more the better!