Sweet salted salmon and caper rice ball
Normally, when making onigiri, you sprinkle salt around the rice, but in this recipe, the rice is already salted, so you don't need to sprinkle salt on it. When flake the salmon, be sure to remove any small bones
How to make it
1
Sprinkle salt on both sides of the salted salmon and grill for about 10 minutes
2
Remove the bones and flake the meat, then place in a tray. Set the skin aside and chop it up with a knife before adding it to the meat
3
Put the rice, flaked salmon, chopped capers, roughly chopped shiso leaves, and toasted sesame seeds into a bowl and mix roughly. Taste the mixture halfway through and add soy sauce if it is not salty enough
4
Place the three portions of [3] into a container lined with plastic wrap and form triangles. Serve on a plate and garnish with fresh ginger pickles to taste
ingredients3
-
- Sweet salted salmon
- About 100g
-
- salt
- A little
-
- cooked rice
- 200g
-
- capers
- 10g
-
- roasted sesame
- 3g
-
- Ooba
- 4 sheets
-
- soy sauce
- A little
-
- Pickled Japanese ginger (myoga) made with fresh ginger.
- A little
[PR]
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