Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, teriyaki salmon onigiri (japanese rice cakes). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Try my take on this Japanese classic to find out why! Teriyaki Salmon Onigiri (Japanese Rice Cakes) step by step. Mix in a bowl with the sushi rice seasoning and stir. Jennifer's healthier take on this handheld Japanese treat gets a touch of sweetness from her Pineapple Teriyaki Glaze.
Teriyaki Salmon Onigiri (Japanese Rice Cakes) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Teriyaki Salmon Onigiri (Japanese Rice Cakes) is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have teriyaki salmon onigiri (japanese rice cakes) using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Teriyaki Salmon Onigiri (Japanese Rice Cakes):
- Take 250 g sushi rice
- Make ready 3 table spoons sushi rice seasoning
- Prepare 2 sheets sushi nori (roasted seaweed sheets)
- Take 2 salmon fillet portions
- Take 1 tablespoon honey
- Make ready 50 ml soy sauce
- Prepare Sesame seeds
- Get Chilli spice mix or a decorative seasoning of your choice
My recipe is different from the majority of "teriyaki salmon" recipes you find on the web. Most (non-Japanese) salmon teriyaki recipes you find will require oven baking, but you can make my recipe with simple pan frying. Create a deep indent in the middle of the rice. Press the rice around the filling to cover the filling completely.
Steps to make Teriyaki Salmon Onigiri (Japanese Rice Cakes):
- Prepare the sushi rice: Rinse the rice 3 or 4 times until the water runs clear. Add to a pan with 330ml of water and bring to the boil. Cover and simmer for 10 minutes. Remove from heat and leave with lid on to steam for 20 minutes. Mix in a bowl with the sushi rice seasoning and stir lightly with a wooden spoon until it reaches somewhere near room temperature. Use a fan to speed this process up.
- Prepare the filling: Mix the honey, soy sauce and garlic powder together in a small bowl with a little hot water from a kettle. Gently pan-cook the salmon fillets for a couple of minutes, then add the teriyaki sauce. Gently flake the salmon as it cooks. The sauce should be reduced to a sticky reside that covers the salmon flakes.
- Wet your hands, then take a handful of the sushi rice and roll into a ball. Then form into a cup-shape and fill with some of the salmon. Push the edges of the cup together, adding a little more rice if needed so the salmon is completely covered. Then form into a shape of your choice - balls are good, but go for a traditional Japanese triangle/wedge shape for real authenticity.
- Take a sheet of sushi nori and place around the cake, leaving plenty of rice exposed. A single short strip of nori folded around the bottom of the cake is the easiest approach, or you can completely cover the bottom of the cake as shown in the photo - use a little water as 'glue' to make the nori stick.
- Sprinke the sesame seeds and some chilli powder on the exposed rice.
- Enjoy!
Create a deep indent in the middle of the rice. Press the rice around the filling to cover the filling completely. Press the rice to form a triangle. Try my take on this Japanese classic to find out why! My friend Aunty Nobuyo brought me fresh young bamboo.
So that’s going to wrap it up for this exceptional food teriyaki salmon onigiri (japanese rice cakes) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
