Salmon Teriyaki Onigiri
Ingredients
The rice
-
2
cups
short-grain sushi rice
The salmon
-
18
oz.
skin-on salmon fillet
-
1
Tbsp.
potato starch or cornstarch
-
1
Tbsp. plus 2 tsp.
soy sauce or tamari
-
1
Tbsp.
dark brown sugar
-
1
Tbsp.
mirin
-
1
Tbsp.
cooking sake
-
1
Tbsp.
vegetable oil
The assembly
-
8
strips
toasted nori
-
Kosher salt
to taste
Instructions
- Cook the rinsed sushi rice with water until absorbed, then let it sit covered.
- Prepare the salmon by seasoning it with salt and coating it with starch.
- Cook the salmon in oil until browned, then add a mixture of soy sauce, sugar, mirin, and sake, cooking until thickened.
- Remove the skin from the salmon, flake the flesh, and mix with the sauce.
- Set up a workstation with rice, salmon filling, and nori strips.
- Shape the rice into balls, fill with salmon, and form into triangles.
- Wrap with nori and serve or store for later.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
60mg
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