# Ingredient List:
→ Salmon
01 - 7 oz skinless salmon fillet
02 - 1 teaspoon soy sauce
03 - 1 teaspoon mirin
04 - 1/2 teaspoon toasted sesame oil
05 - Pinch of salt
06 - Pinch of freshly ground black pepper
→ Rice
07 - 2 cups Japanese short-grain rice
08 - 2 1/4 cups water
09 - 1/2 teaspoon fine salt
10 - 1 tablespoon rice vinegar (optional)
→ Assembly
11 - 8 small nori sheets, halved
12 - 1 tablespoon toasted white sesame seeds (optional)
13 - Water, as needed for shaping
14 - Additional fine salt, for rubbing hands when shaping
15 - Neutral oil for grilling (small amount)
# How-To Steps:
01 - Rinse the rice under cold running water until the water runs clear. Drain thoroughly. Combine the rice and 2 1/4 cups water in a rice cooker or a medium saucepan, bring to a simmer, then cover and cook until tender and sticky. Allow to rest, covered, for 10 minutes before stirring in 1/2 teaspoon salt and 1 tablespoon rice vinegar if using.
02 - Preheat the oven to 400°F or heat a grill pan over medium-high. Brush the salmon with soy sauce, mirin and sesame oil, and season lightly with salt and pepper. Grill or roast the fillet for 8–10 minutes or until opaque and flakey. Remove from heat and flake with a fork; set aside to cool slightly.
03 - Set two small bowls nearby—one with water and one with a little fine salt. Wet your hands, rub a pinch of salt across your palms to season, and keep the water handy to re-moisten hands as needed so the rice does not stick.
04 - Take about 1/3 cup of warm rice, flatten it into a disk in your palm, place a spoonful of flaked salmon in the center, then gently fold and press the rice around the filling to form a compact triangle or oval. Press firmly but gently so the grain structure remains intact and the shape holds.
05 - Lightly oil a nonstick skillet or grill pan and warm over medium heat. Place the shaped rice balls in the pan and cook 2–3 minutes per side until lightly golden and crisp. Optionally brush with a little soy sauce just before flipping to develop color and savory depth.
06 - Wrap each onigiri with a half-sheet of nori and sprinkle with sesame seeds if desired. Serve warm or at room temperature. Store cooled onigiri in an airtight container and consume within the same day for best texture.
