Salmon Onigiri (Sam’s recipe he’s the cook)
Ingredients
4 cups sushi rice
½ dl rice vinegar
1 ½ tsp of sugar
1 tsp salt
Rice
Dissolve sugar and salt in vinegar
Cut vinegar mixture into rice using vertical cuts with rice paddle and fold (don’t smush rice)
Let rice cool before forming balls
Filling
Salmon (use fresh and pan fry it with a bit of salt I would not use more than 1 tsp of oil)
2 tsp miso paste (red)
½-1 tsp soy sauce
2 TBS mayo (you can use lower fat mayo if you want)
Few drops Chinese Rooster Sauce (it’s spicy)
Let salmon cool a bit before mixing it with the other ingredients
Directions
To shape the onigiri it’s easier to wear plastic disposable gloves. Some people use cookie cutters to shape. I use a small plastic square form I find the filling is more evenly distributed when it’s square. Make sure to put plastic wrap in the bowl or you won’t be able to get the onigiri out intact. Massage the rice till it gets a little sticky press into your form, basically make a bowl inside the plastic form add the filling (don’t use too much or they won’t remain intact). Create a lid over the filling by adding more rice, make sure to press the rice down, compact it so the filling is sealed inside and the sides are covered. To remove the onigiri just carefully lift up the plastic wrap. Add a strip of nori to the bottom and sprinkle on some furikake.
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