Pan-crisped onigiri filled with flaked grilled salmon, seasoned with soy and mirin, wrapped in nori.
# What You'll Need:
→ 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 salt
10 - 1 tablespoon rice vinegar (optional)
→ Assembly
11 - 8 small nori sheets, halved
12 - 1 tablespoon toasted white sesame seeds (optional)
13 - Water, for wetting hands while shaping
14 - Salt, for seasoning hands while shaping
# How to Make It:
01 - Rinse the short-grain rice under cold water until the rinse water runs clear. Drain thoroughly. Combine the rice and 2 1/4 cups water in a rice cooker or medium saucepan. Cook according to the rice cooker setting or, if using a saucepan, bring to a gentle boil, reduce to low, cover and simmer until the grains are tender and slightly sticky, about 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Gently fold in 1/2 teaspoon salt and rice vinegar if using; keep the rice warm.
02 - Preheat the oven to 400°F (or heat a grill pan over medium-high). Brush both sides of the salmon with soy sauce, mirin and toasted sesame oil; season with a pinch of salt and pepper. Cook the salmon in the oven for 8–10 minutes or on the grill pan until just cooked through and opaque. Remove from heat and allow to cool slightly so it can be handled.
03 - Use a fork to flake the salmon into small pieces, discarding any bones. Taste and adjust seasoning with a touch more soy if needed. Transfer the flaked salmon to a small bowl and set aside to cool to warm temperature suitable for handling.
04 - Fill a small bowl with cold water and keep a pinch of salt in another small bowl for wetting and seasoning your palms. Wet hands, rub a pinch of salt across your palms, then take about 1/3 cup of warm rice. Flatten the rice into a shallow disk, place a spoonful of flaked salmon in the center, and enclose the filling with rice, molding into a firm triangle or oval. Press gently but decisively so the rice holds together without being crushed.
05 - Lightly brush a nonstick skillet or grill pan with neutral oil and heat over medium. Add the shaped rice balls and cook 2–3 minutes per side until the exterior develops a light golden crust. Optionally brush a little soy sauce on the exposed side before flipping to build additional color and savory depth.
06 - Wrap each rice ball with a strip of nori and sprinkle with toasted sesame seeds if desired. Serve warm or at room temperature. For variation, tuck a small dab of wasabi or a piece of pickled plum into the filling before sealing.
