Ingredients for 4 Servings
Cooked rice (ごはん / Gohan) 320g (80g per onigiri)
Amakuchi salted salmon (甘口塩鮭 / Amakuchi shiojake) 1 slice
Green shiso (大葉 / Ōba) 4 leaves
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) 2tsp

How to Make
amajiojake1. Use a fish broiler (魚焼き器 / sakana yaki-ki) to cook the salmon just enough to brown it on both sides. You could also do this by using a frying pan and a little salad oil. Cut the green shiso into thin strips.

shake flake2. Remove the skin and bones from the salmon and then break the salmon up into small flakes. Add the green shiso and sesame seeds, and mix.
3. Place one quarter of the cooked rice on a section of plastic wrap big enough to enclose the rice. Spread the rice out a bit and add some of the flaked salmon. Use the plastic wrap to bring the rice up and around the flaked salmon. Enclose the rice entirely in the plastic wrap and form it into a fattish triangular or disc shape.making onigiri
Recipe Developed by: Machiko Tateno

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