ForkwiseSalmon Rice Balls (Onigiri)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 2 cups Japanese short-grain rice
- 2¼ cups water
- 1 salmon fillet (about 150 g)
- 1 tsp salt, plus extra for your hands
- 2 sheets plain nori, cut into strips
Method
- Rinse the rice until the water runs clear. Cook with the water, covered, for 12 minutes on low heat, then rest 10 minutes.
- Meanwhile sprinkle the salmon with salt and grill or pan-fry for 8–10 minutes until cooked. Flake, removing skin and bones.
- Wet your hands and rub them with a little salt. Take a handful of warm rice, press a hollow in the middle and add a spoon of salmon.
- Close the rice over the filling and press into a triangle. Wrap a strip of nori around the base.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.