Salmon Onigiri

Ingredients

• Japanese short-grain rice 300 g
• Water 400 ml
• Salmon fillet 120 g
• Sake 1 tbsp
• Salt 3/4 tsp
• Nori sheets 3

Instructions

1. 1

   Rinse the rice until the water runs almost clear, then cook it with the water in a rice cooker or a covered pot and let it rest for 10 minutes.

2. 2

   Sprinkle the salmon with the sake and a pinch of the salt, then grill or pan-fry it for 8 minutes, until cooked through.

3. 3

   Remove the skin and any bones and flake the salmon with a fork.

4. 4

   Cut each nori sheet in half to make 6 strips.

5. 5

   Wet your hands, rub them with a little salt and take about 110 g of warm rice.

6. 6

   Make a dent in the rice, add 15 g of salmon, cover it with rice and press it into a triangle with firm, even pressure.

7. 7

   Wrap a nori strip around the base just before eating so it stays crisp.