Salmon And Shiitake Onigiri
Onigiri is a flavoured Japanese rice ball that's then shaped into triangles and served with nori. We took on the challenge and flavoured ours with soy & salmon and chilli & shiitake mushrooms. They're worth making because they're simple and taste so delicious.
For The Salmon
- 100 ml soy sauce
- 1/2 lime
- 1 tbsp soft brown sugar
- 1/2 fresh red chilli
- 5 g ginger
- 1 clove garlic
- 1 salmon fillet
For The Mushrooms
- 1 tbsp sesame oil
- 200 g shiitake mushrooms
- 1 tsp chilli flakes
- 2 tbsp soy sauce
For The Rice
- 250 g sushi rice
- 275 g water
- 2 tbsp sesame seeds
- 100 g tobiko roe (any colour, optional)
- 2 nori sheets
Make Soy Syrup
Pour the soy sauce into a saucepan, then add the lime juice and brown sugar.
Deseed and finely dice the chilli, slice the ginger and crush the garlic. Add all of these to the pan.
Put the pan over a high heat and bring to a boil. Let it bubble for 10 minutes until it thickens into a loose syrup.
Grill The Salmon
Preheat the grill to high and line a large baking tray with foil.
Place the salmon onto the baking tray, brush or spoon some of the syrup over the salmon and slide the tray onto a high rack.
Grill for 10 minutes, brushing more soy mix over the salmon every few minutes.
Flake the salmon into small pieces and leave to one side.
Cook The Mushrooms
Remove the stalks from the mushrooms and slice.
Put a frying pan over a high heat and add the sesame oil.
Give it a minute to heat up and add the mushrooms with the chilli flakes. Fry without moving the pan for 3-5 minutes, until the mushrooms are very well browned. Toss and keep cooking. Pour in the soy sauce and let it bubble away to intensify the flavours.
Leave the mushrooms to cool then roughly chop into small pieces and leave to one side.
Cook The Rice
Wash the rice in cold water until the water becomes almost clear.
Drain the rice and add to a saucepan with the 275ml of water with a pinch of salt.
Bring to a boil with a lid on then reduce the heat and simmer very gently for 20 minutes or until all the water has been absorbed. Shake the pan occasionally as you do this, just don’t lift the lid. Remove from the heat.
Mix Fillings With Rice
While the rice is still warm stir through the sesame seeds.
Now split the mixture into as many bowls as you have flavourings (we did 3… mushroom, salmon and yuzu flavoured tobiko) and stir the prepared flavours in, taking take not to break up the rice too much.. Stir through any tobiko that you want to add here too.
Shape And Serve
Mould the rice into balls or triangles, then wrap the bottom with a small rectangle of nori so that they’re easy to pick up on the go!
Hungry for more? Try one of these!