# Components:
→ For the Salmon
01 - 200 g skinless salmon fillet
02 - 1 tsp soy sauce
03 - 1 tsp mirin
04 - 1/2 tsp toasted sesame oil
05 - Pinch of salt
06 - Pinch of black pepper
→ For the Rice
07 - 2 cups Japanese short-grain rice
08 - 2 1/4 cups water
09 - 1/2 tsp salt
10 - 1 tbsp rice vinegar
→ For Assembly
11 - 8 small sheets nori (seaweed), halved
12 - 1 tbsp toasted white sesame seeds
13 - Water, for shaping
14 - Salt, for shaping
# Method:
01 - Rinse the rice under cold water until the water runs clear. Drain well. Combine rice and water in a rice cooker or saucepan. Cook according to package instructions or until tender and sticky. Let rest, covered, for 10 minutes. Stir in salt and rice vinegar, if using.
02 - Preheat oven to 200°C (400°F) or heat a grill pan over medium-high heat. Brush the salmon fillet with soy sauce, mirin, sesame oil, salt, and pepper. Grill or bake the salmon for 8–10 minutes or until cooked through. Flake with a fork and set aside to cool slightly.
03 - Fill a small bowl with water and another with salt. Wet your hands, rub a pinch of salt on palms, and take about 1/3 cup of warm rice. Flatten into a disk, place a spoonful of flaked salmon in the center, and gently mold the rice around the filling into a triangle or oval shape. Press firmly but gently so the rice holds together.
04 - Lightly oil a nonstick skillet or grill pan and heat over medium. Add the onigiri and cook for 2–3 minutes per side until lightly golden and crisp. Optionally, brush lightly with soy sauce before flipping for extra flavor.
05 - Wrap each onigiri with a strip of nori and sprinkle with sesame seeds if desired. Serve warm or at room temperature.
