Salmon and Shio Kombu Onigiri
A savory Japanese rice ball recipe combining the umami of shio kombu and the rich flavor of flaked salmon, wrapped in nori for a delicious and portable snack or meal.
Ingredients
- 2 cups cooked Japanese rice: Use short-grain or sushi rice for the perfect texture.
- 1 small salted salmon fillet: Cooked and flaked.
- 2 tablespoons shio kombu seasoned kelp: Adds a boost of umami.
- Salt to taste: For seasoning rice and shaping onigiri.
- 2-3 sheets of nori seaweed: Cut into strips or squares.
- Water: For wetting hands.
Instructions
- Cook the Rice
- Cook 2 cups of short-grain Japanese rice in a rice cooker or pot. Once done, let it cool slightly.
- Prepare the Salmon
- Lightly salt the salmon fillet (if not pre-salted).
- Pan-fry or grill until fully cooked. Flake the salmon into small pieces with a fork.
- Mix the Filling
- In a small bowl, combine the flaked salmon and shio kombu. Set aside.
- Season the Rice
- Gently stir a pinch of salt into the warm rice to enhance its flavor.
- Shape the Onigiri
- Wet your hands with water, sprinkle them with a little salt, and scoop about ½ cup of rice into your palm.
- Flatten the rice slightly and place a spoonful of the salmon-shio kombu mixture in the center.
- Shape the rice into a triangle or ball, enclosing the filling securely.
- Wrap with Nori
- Wrap each onigiri with a strip of nori, shiny side out, or leave plain if preferred.
- Serve or Store
- Serve immediately or wrap in cling film to keep fresh.
Notes
Nutritional Information (Per Serving)
- Calories: ~200 kcal
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 4 g
- Sodium: 200 mg