SALMON ONIGIRI/ SALMONCAKES
FROM Lady and Pups. Check out her site it is awesome:http://www.ladyandpups.com/2013/06/24/hypothetically-wild-salmon-onigiri-eng/
- 3 cups of cooked sticky rice
- 3 tbsp of rice vinegar
- 3 ~ 4 sheets of nori/seaweed-sheets
- Spicy smoked salmon filling:
- 180 g of raw salmon meat/steak, or lots of salmon scraps (approx 500 g)
- 1 1/2 tbsp of mirin/Japanese sweet rice wine
- 2 1/2 ~ 3 tbsp of coarse sea salt
- 75 g of smoked salmon, finely diced
- 3 tbsp of mayonnaise
- 1 tsp of siracha sauce
- 1 tsp of lime juice
- 1/4 tsp of chili flakes
Make the filling: Rub the sea salt and mirin/Japanese sweet rice wine over the salmon, and let it marinate in the fridge for at least 2 hours. The salmon should be fairly salty, almost cured. Rinse off the salt and pat dry with a clean towel. Preheat the broiler on high. Set the salmon on a baking-rack over a baking sheet, and bake on upper-level under the broiler until nicely browned on one side. Flip it over and brown the other side as well. The salmon should be cooked through, but if not, let it bake in the oven for a few more minutes until done. Let it cool down a little, then shred the meat off and discard the bones and skin.
Mix shredded salmon, diced smoked salmon, mayonnaise, siracha sauce, lime juice and chili flakes evenly together. A small quantity of filling should have enough seasoning to support a much larger ratio of rice. Taste the mixture, which should be TOO SALTY to eat as is. If it isn’t, season with more sea salt and set aside.
Assemble the onigiri: To work with rice, your hands and all the utensils used need to be wet with water to prevent sticking. Use a 2 1/2″ round cookie-mold, (I used a highball glass sprayed with olive oil) apply a layer of rice on the bottom and press it down slightly with a spoon. Add approx 1 tbsp of salmon-filling in the middle, then cover it completely with another layer of rice. Again, press the rice down so the whole thing is firmly held together. Slowly release the rice ball from the mold, and repeat with the rest.
Heat up a flat grilling-top on medium-high heat and brush with a little bit of oil. Toast the onigiri on both sides until crispy and browned. Each sides will take a few minutes.
Wrap the onigiri with a thick strip of nori sheets (to help the nori stick to the rice, dab a little bit of water on the rice then hold the nori in place for a few seconds).