Ingredients
-
300g sushi rice
-
400ml water
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1 salmon fillet(about 150 g), skin removed
-
1 tbsp rice vinegar
-
½ tsp salt
-
1 tsp sugar
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1 tbsp sesame seeds
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2 spring onionsfinely chopped
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2 tbsp shredded nori
-
saltto season
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nori stripsto wrap (optional)
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togaroshi spiceto season
Directions
These Japanese rice balls are made simple by cooking the salmon directly with the sushi rice in the rice cooker. Mixed with sesame seeds, nori, and spring onions, then shaped in moulds, they’re perfect for snacks, lunchboxes, or picnics.
Ingredients
| 300g sushi rice | |
| 400ml water | |
| 1 salmon fillet | |
| 1 tbsp rice vinegar | |
| ½ tsp salt | |
| 1 tsp sugar | |
| 1 tbsp sesame seeds | |
| 2 spring onions | |
| 2 tbsp shredded nori | |
| salt | |
| nori strips | |
| togaroshi spice |
Steps
|
1
|
Rinse the sushi rice under cold water until the water runs clear. Drain well. |
|
2
|
Add the rinsed rice, water, and salmon fillet to the Panasonic Rice Cooker. Close the lid, select the White Rice setting, and press Start. |
|
3
|
When cooking is complete, open the lid and gently flake the salmon into the rice using a rice paddle or fork. |
|
4
|
In a small bowl, mix the rice vinegar, salt, and sugar until dissolved. Pour over the rice mixture and stir gently to combine. |
|
5
|
Add sesame seeds, chopped spring onions, and shredded nori to the rice and mix evenly. |
|
6
|
Lightly wet your hands or an onigiri mould. Press the rice mixture into firm triangular shapes. Wrap with strips of nori if desired. Roll in togaroshi if desired. |
|
7
|
Serve immediately or wrap individually for later. |
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