Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, teriyaki salmon onigiri (japanese rice cakes). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
A Easy, Perfect Japanese Mini Meal. Some of life's greatest treats come in the smallest packages. Onigiri is most definitely one such small-packaged large-sized treat.
Teriyaki Salmon Onigiri (Japanese Rice Cakes) is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Teriyaki Salmon Onigiri (Japanese Rice Cakes) is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook teriyaki salmon onigiri (japanese rice cakes) using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Teriyaki Salmon Onigiri (Japanese Rice Cakes):
- Get 250 g sushi rice
- Prepare 3 table spoons sushi rice seasoning
- Make ready 2 sheets sushi nori (roasted seaweed sheets)
- Make ready 2 salmon fillet portions
- Make ready 1 tablespoon honey
- Get 50 ml soy sauce
- Take Sesame seeds
- Make ready Chilli spice mix or a decorative seasoning of your choice
Oh man, I'm so excited to try this tonight. I work in Japan and live with my Japanese boyfriend. That sounds kinda Japanese. now I need side dishes" and your site even had a good salmon recipe! Most onigiri I saw looked identical — triangular balls of rice wrapped in seaweed — except for a big sticker that announced its hidden filling.
Instructions to make Teriyaki Salmon Onigiri (Japanese Rice Cakes):
- Prepare the sushi rice: Rinse the rice 3 or 4 times until the water runs clear. Add to a pan with 330ml of water and bring to the boil. Cover and simmer for 10 minutes. Remove from heat and leave with lid on to steam for 20 minutes. Mix in a bowl with the sushi rice seasoning and stir lightly with a wooden spoon until it reaches somewhere near room temperature. Use a fan to speed this process up.
- Prepare the filling: Mix the honey, soy sauce and garlic powder together in a small bowl with a little hot water from a kettle. Gently pan-cook the salmon fillets for a couple of minutes, then add the teriyaki sauce. Gently flake the salmon as it cooks. The sauce should be reduced to a sticky reside that covers the salmon flakes.
- Wet your hands, then take a handful of the sushi rice and roll into a ball. Then form into a cup-shape and fill with some of the salmon. Push the edges of the cup together, adding a little more rice if needed so the salmon is completely covered. Then form into a shape of your choice - balls are good, but go for a traditional Japanese triangle/wedge shape for real authenticity.
- Take a sheet of sushi nori and place around the cake, leaving plenty of rice exposed. A single short strip of nori folded around the bottom of the cake is the easiest approach, or you can completely cover the bottom of the cake as shown in the photo - use a little water as 'glue' to make the nori stick.
- Sprinke the sesame seeds and some chilli powder on the exposed rice.
- Enjoy!
Salted salmon was always one of my favorite fillings. If you are lucky enough to live near a Japanese market, you may be able to find shiozake (salted salmon). Salmon Onigiri - Triangle Rice Snack! They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey Nutritional Information.
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