Main Dishesbonappetit
Salmon Teriyaki Onigiri
These Japanese rice balls filled with salty-sweet salmon are customizable, fun, and great for snacking.
👥 8 Servings👤 Erika Nakamura📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●skillet
- ●spatula
- ●knife
- ●microwave
📝 Preparation Steps
1
Bring 2 cups short-grain sushi rice, rinsed until water runs clear, and 2½ cups water to a boil in a medium saucepan, stirring occasionally. Reduce heat to low, cover pan, and cook until water is absorbed, 12–⏱️ 14 minutes. Remove from heat and let sit (still covered) ⏱️ 15 minutes. Gently fluff rice with a fork, cover again, and let sit until ready to use.
short-grain sushi rice (preferably koshihikari), rinsed until water runs clear2 cups
2
Meanwhile, pat one 8-oz. skin-on salmon fillet (about 1" thick) dry and season with kosher salt on both sides. Sift 1 Tbsp. potato starch or cornstarch through a fine-mesh sieve over salmon, turning to coat both sides. Stir 1 Tbsp. plus 2 tsp. soy sauce or tamari, 1 Tbsp. dark brown sugar, 1 Tbsp. mirin, and 1 Tbsp. cooking sake in a small bowl to combine.
8-oz. skin-on salmon fillet (about 1" thick)1Kosher salt. potato starch or cornstarch1 Tbsp. plus 2 tsp. soy sauce or tamari1 Tbsp. dark brown sugar1 Tbsp. mirin1 Tbsp. cooking sake, plus more for pan1 Tbsp
3
Heat 1 Tbsp. vegetable oil in a medium heavy skillet over medium-high. Cook salmon, skin side down, gently pressing down on fish with a spatula, until skin is golden brown, about ⏱️ 5 minutes. Turn over and cook until flesh side is browned, about ⏱️ 4 minutes. Add a splash of cooking sake, cover pan, and cook ⏱️ 3 minutes. Uncover and add soy sauce mixture. Cook, basting salmon continuously with sauce, just until sauce is thickened and coats fish and salmon is opaque throughout, about ⏱️ 2 minutes. Remove from heat. Transfer salmon to a plate, leaving sauce behind; let sit until cool enough to handle.
. vegetable oil1 Tbsp
4
Remove skin from salmon; discard or enjoy as a cook’s treat. Transfer flesh to a medium bowl and flake with a fork. Spoon sauce over and mix, breaking up salmon, until incorporated and mixture is mostly homogeneous. Let salmon filling cool completely.
5
Set up a workstation with a small bowl of water, a small bowl of salt, cooked rice (it should still be warm but cool enough to handle), salmon filling, and eight 2"-wide strips toasted nori.
2"-wide strips toasted nori8
6
To make 1 onigiri, scoop ½ cup rice onto work surface. Dip your hands in water to moisten, then rub with a little salt. (This prevents the rice from sticking to your hands and also flavors the onigiri.) Cupping rice in your nondominant hand, make a shallow well in center of rice mound and fill with 1 Tbsp. salmon filling. Using your hands and moistening them as needed, gently but firmly shape rice into a ball, enclosing filling.
7
Place rice ball back on work surface and press to flatten slightly. Using the flat side of a wet chef’s knife, gently push ball into a triangle shape. Wrap a strip of nori around 1 side. Repeat with remaining rice, salmon filling, and nori. Do ahead: Onigiri (without nori) can be made 2 days ahead. Wrap individually in plastic and chill, or freeze up to 3 weeks. If frozen, unwrap and microwave in 15-second bursts until warmed through; wrap with nori.
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