Portable, easy to eat and extremely delicious, there is no doubt that onigiri is the perfect to-go snack with different fillings of salmon, tuna and Japanese pickles!
Ingredients
Serves 3 people
- 700 g Japanese rice
- 120 g salmon
Sliced (Substitute with leftover cooked salmon)
- 120 g tuna
Diced (Substitute with canned tuna)
- 80 g umeboshi
Seeds removed
- 1 to 2 sheets nori
Japanese seaweed
- 6 g ginger
Crushed
- 30 ml Japanese mayonnaise
- 1 Tbsp white sesame seeds
Toasted
- 50 ml mizkhan vinegar
Rice vinegar
- 35 ml mirin
- 35 ml light soy sauce
- 75 g white sugar
- 5 g salt
- 600 ml water
- 2 Tbsp vegetable oil
Step 3 – Fry salmon in teriyaki sauce and fry tuna
- In a pan, heat up 1 Tbsp vegetable oil and fry salmon for 3 to 5 minutes until completely cooked through. Break apart salmon with a spatula and add in 6 Tbsp teriyaki sauce. Continue frying for another 2 minutes, until salmon absorbs teriyaki sauce. Set aside.
- In a separate pan, heat up 1 Tbsp vegetable oil and fry tuna for 3 to 5 minutes. Once done, transfer to a small bowl.
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