Recipe: Onigiri by Asian Food Channel

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
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Step 1 – Rinse and cook Japanese rice

  • Rinse Japanese rice in water and drain until water runs clear. This should take 4 to 5 times.
  • Place rinsed Japanese rice in the rice cooker and add water. Let it cook according to rice cooker instructions.

Step 2 – Make vinegar mixture and teriyaki sauce

  • In a pot on medium heat, mix mizkhan vinegar with 5 g salt and 40 g white sugar. Continue stirring for 2 to 4 minutes, until sugar dissolves. Set aside rice seasoning.
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