Onigiri are one of the things I always loved growing up. My grandmother would make them for my school lunches (I didn't like them as much then because the kids would make fun of me) but it was a great afternoon snack or great to pack for picnics with the family. Now, I'm sure they would be a very popular school lunch item, but they weren't at the time. She usually made them plain or with umeboshi (Japanese pickled plum) but I opted to showcase one using teriyaki salmon, which I figured more people would enjoy (and which makes a great main course).
Make this as a great summertime snack if you want something a little different for your next picnic. It also pairs really well with Sunomono, a japanese quick pickle.
Ingredients for Teriyaki Salmon Onigiri
- 1 part minin
- 1 part raw sugar
- 2 parts soy sauce
- Fresh ginger, grated (at least 1 inch or to taste)
- 1 salmon filet
- Cooked sushi rice, unseasoned
- kosher salt and rice vinegar
- Make teriyaki sauce by mixing mirin, sugar, soy and ginger together in a saucepan. Heat until simmering and simmer on low for 5 minutes (less depending on the amount of sauce you are making). Remove from heat
- Brush salmon with sauce and cook under the broiler (or on the grill) until done.
- Flake salmon apart and stir in a little extra sauce if needed and let cool to room temperature.
- Rub your hands with rice vinegar and kosher salt. This will help season the rice and also help it not stick to your hands. Place a large ball of rice in your hand and place salmon in the middle, sealing the rice around it. Form the rice into an onigiri shape (I really can't how you do that, but there are youtube videos to show you).
- Let the onigiri rest for an hour or so to develop a slight crust. You can grill them if you want, or eat them as is, but pack them up and enjoy them later.