Easiest Way to Cook Appetizing Salmon Japanese Riceballs

Salmon Japanese Riceballs. Salmon onigiri, such as in the below recipe from Amy Kaneko's Let's Cook Japanese Food!, is classic; you can use freshly cooked and flaked salmon or flaked canned salmon. Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand). Salted salmon was always one of my favorite fillings. If you are lucky enough to live near a Japanese market, you may be able to find shiozake (salted salmon) for sale, but this recipe takes advantage of a more readily available cured fish that is just as flavorful: smoked salmon.

Of course, this recipe is just a jumping off point when it comes to making rice balls. Fillings can vary, so it's good to use your favorites. You can put almost anything in an onigiri; try grilled salmon, pickled plums, beef, pork, turkey, katsuobushi (dried bonito flakes) seasoned with soy sauce, or tuna with mayonnaise. You can have Salmon Japanese Riceballs using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Salmon Japanese Riceballs

1. You need 1/2 can of Salmon.
2. Prepare 2 tbsp of Toasted sesame seeds.
3. You need 1 cup of Japanese short grain rice.
4. It's 1 tsp of Black sesame seeds for decoration.
5. You need 2 tbsp of mayonnaise.
6. It's 1 of Salt and pepper.

Pick up the edges of the plastic wrap and twist the rice package into a ball. Unwrap and place the rice ball, salmon side up, on a plate. Line a baking sheet with foil for easy cleaning. Place the salmon on the foil, skin side up (for crispy skin!).

Salmon Japanese Riceballs instructions

1. Cook rice in rice cooker..
2. Let rice cool..
3. Drain salmon from can..
4. Break salmon into small pieces..
5. Mix rice with mayonnaise, salt and pepper, toasted sesame seeds and salmon..
6. Put rice in plastic wrap and mold into a ball shape..
7. Sprinkle black sesame seeds on top of rice balls..

Japanese salted salmon is cooked till well done (opaque and flaky). You do not need to flip it. They're fun to make and are a staple of Japanese lunchboxes (bento). Traditionally, an onigiri is filled with pickled ume (), salted salmon, katsuobushi, kombu, tarako, mentaiko or any other. Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be.