Rice Balls With Salmon Filling Onigiri Recipes

Steps:

• In a shallow bowl, dissolve the salt in 1 cup water. Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the center. Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls.
• Dry your hands thoroughly. With the pointed end of the rice triangle facing the ceiling, wrap the nori around the bottom of each triangle, leaving the point showing between the open ends of the nori. Eat right away, or pack in your lunch box for later.
• Variations:
• Yaki Onigiri (Grilled Rice Balls): These rice balls have no filling or nori. Instead, once compactly formed, they are brushed with soy or miso and broiled until they are crispy and chewy on the outside and soft on the inside. As they are broiling (or grilling), evenly drizzle both sides of each triangle with 1 teaspoon soy sauce or brush with 1 teaspoon white miso. Broil, turning once, until both sides are very browned. Do not allow them to burn; especially watch the miso, which can burn quickly. These onigiri are delicious hot.

Steps:

• Sprinkle the salmon fillet with salt and let stand for 2 hours.
• Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
• Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pre-toasted nori.
• Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
• Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.

Steps:

• Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
• Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
• Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Steps:

• Sprinkle salmon with salt and let sit for 30 minute.
• Grill or fry the salmon until the edges are a little bit burned.
• When cool, flake salmon into small pieces and set aside.
• Cut nori into 8 equally sized, rectangular strips.
• Put warm rice in a bowl and combine with salmon and sesame seeds.
• Put a pinch of salt on your hands and take a 1/2 cup ball of rice.
• Form the rice into either a round or triangular shape br pressing lightly with both of your palms.
• Wrap a strip of nori around each rice ball.

Steps:

• Oil an 11x9 pan with cooking spray and set aside.
• Cook the rice according to package directions and set aside to cool.
• Remove the skin from the canned salmon (and the bones if you prefer).
• Put the salmon, cooled rice, carrots, onions and eggs in a large bowl.
• Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger.
• Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
• Arrange balls in the prepared pan and allow room for them to expand as they cook.
• Mix the soup and water together well and pour over the balls.
• Cover with foil and bake in 350 oven for 1 hour.
• Allow the salmon balls to rest for a few minutes before serving.