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Home Japanse onigiri met zalm en sesam

Japanese Lunch Asian Rice Salmon Snack Finger food

In Japan, onigiri are what a sandwich is to us: quick, filling and always tasty. You make them from sticky rice, shape them into little triangles and fill them with a savory center. Serve them on beautiful plates for a table moment that instantly feels atmospheric. This recipe goes for smoked salmon with sesame, but you can vary endlessly. Just at home, just delicious.

x_ckl_recipe_markerJapanese onigiri with salmon and sesame Onigiri are Japanese rice balls that you fill with whatever you like. With smoked salmon, sesame and a sheet of nori you can turn ordinary sushi rice into something very special. How to make onigiri with salmon and sesame? Lunch Japanese 4 people 20 min 10 min 60 min

Rinse the sushi rice several times under cold water until the water runs clear. Let it soak in fresh water for 30 minutes, then drain.
Put the rice and 360 ml water in a heavy-bottomed pan. Bring to a boil, reduce the heat and simmer gently for 12 minutes with the lid on. Turn off the heat and let it steam for 10 minutes with the lid on.
Mix the rice vinegar, sugar and salt in a small bowl. Warm briefly in the microwave or in a small saucepan until the sugar has dissolved. Transfer the rice to a large bowl and fold in the vinegar mixture with a wooden spoon or rice paddle. Let the rice cool until lukewarm.
Cut the smoked salmon into small pieces. Mix the salmon with the sesame oil and a pinch of salt in a small bowl.
Moisten your hands with water and lightly sprinkle them with salt. Place a generous tablespoon of rice on your palm. Make a small indentation in the center and put a teaspoon of the salmon filling into the hollow.
Fold the rice around the filling and press it firmly. Shape the ball into a triangle by gently pressing it into shape with three fingers. Repeat until you have 8 to 10 onigiri.
Cut the nori sheet into strips about 3 cm wide. Wrap a strip of nori around the bottom of each onigiri so you can hold it easily.
Sprinkle the onigiri with toasted sesame seeds and some chives. Place them on a nice plate and serve immediately, or keep them covered at room temperature for up to a few hours.

Japanese Lunch Asian Rice Salmon Snack Finger food 300 g sushi rice 360 ml water 3 tbsp rice vinegar 1 tsp sugar 1 tsp salt, plus extra for hands 150 g smoked salmon 1 tsp sesame oil 4 nori sheets 2 tbsp toasted sesame seeds Fresh chives, finely chopped Heavy-bottomed pan with lid Mixing bowl Wooden spoon or rice paddle Cutting board Sharp knife Small bowl Dinner plate Plates plates Bowls bowls-1 Chopping Board chopping-board Knives knives Cookinglife Dinner Plates Delice Gray ø 26.5 cm - 6 pieces Cookinglife ["dinner plates"] Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Cosy & Trendy Pasta Bowls Baltic Grey ø 18 cm - 6 pieces Cosy & Trendy Diep bord Cosy & Trendy Oyster Plate White ø 29 cm Cosy & Trendy ["dinner plate"] Flatbread toastie with pesto, tomato & mozzarella foodies-flatbread-tosti-met-pesto-tomaat-mozzarella Tanghulu foodies-tanghulu Cucumber noodle salad with sesame and lime foodies-komkommer-noodlesalade-met-sesam-en-limoen Crispy airfryer spring rolls with sweet-and-sour dipping sauce foodies-krokante-airfryer-loempia-s-met-zoetzure-dipsaus

Recipe

Japanese onigiri with salmon and sesame

Onigiri are Japanese rice balls that you fill with whatever you like. With smoked salmon, sesame and a sheet of nori you can turn ordinary sushi rice into something very special.

Course	Lunch
Kitchen	Japanese
Servings	4 people

Preparation time

Preparation time	20 min
Stiffen up min.	10 min
Total	60 min

Equipment

Heavy-bottomed pan with lid
Mixing bowl
Wooden spoon or rice paddle
Cutting board
Sharp knife
Small bowl
Dinner plate

Ingredients

300 g sushi rice
360 ml water
3 tbsp rice vinegar
1 tsp sugar
1 tsp salt, plus extra for hands
150 g smoked salmon
1 tsp sesame oil
4 nori sheets
2 tbsp toasted sesame seeds
Fresh chives, finely chopped

How to make onigiri with salmon and sesame?

Rinse the sushi rice several times under cold water until the water runs clear. Let it soak in fresh water for 30 minutes, then drain.
Put the rice and 360 ml water in a heavy-bottomed pan. Bring to a boil, reduce the heat and simmer gently for 12 minutes with the lid on. Turn off the heat and let it steam for 10 minutes with the lid on.
Mix the rice vinegar, sugar and salt in a small bowl. Warm briefly in the microwave or in a small saucepan until the sugar has dissolved. Transfer the rice to a large bowl and fold in the vinegar mixture with a wooden spoon or rice paddle. Let the rice cool until lukewarm.
Cut the smoked salmon into small pieces. Mix the salmon with the sesame oil and a pinch of salt in a small bowl.
Moisten your hands with water and lightly sprinkle them with salt. Place a generous tablespoon of rice on your palm. Make a small indentation in the center and put a teaspoon of the salmon filling into the hollow.
Fold the rice around the filling and press it firmly. Shape the ball into a triangle by gently pressing it into shape with three fingers. Repeat until you have 8 to 10 onigiri.
Cut the nori sheet into strips about 3 cm wide. Wrap a strip of nori around the bottom of each onigiri so you can hold it easily.
Sprinkle the onigiri with toasted sesame seeds and some chives. Place them on a nice plate and serve immediately, or keep them covered at room temperature for up to a few hours.

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Onigiri are best when made fresh and served immediately. Put them on the table on a simple, elegant plate and let everyone choose their own. Shaping them sounds tricky, but after the first two you'll have the hang of it. Feel free to vary the filling: tuna with mayonnaise, cucumber or roasted red pepper also work excellently.

A clean, neutral plate really lets the onigiri's beautiful triangles shine. Choose a plate with enough space so you can sprinkle some sesame seeds and chives beside them for a tidy presentation. Quality on the table never has to be complicated.

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