Japanese onigiri (salmon rice balls)

Składniki

• •300 g short-grain sushi rice
• •360 ml water (for rice)
• •1 tbsp ocet ryżowy
• •0.5 tsp sól
• •200 g salmon fillet (grilled, flaked)
• •1 tbsp soy sauce (for salmon glaze)
• •3 sheet toasted nori sheets (cut in strips)
• •1 tbsp toasted sesame seeds
• •1 stalk scallion (sliced thin)

Kroki

1. 1.Rinse rice 3×; cook with water; rest 10 min covered.
2. 2.Mix vinegar + salt; fold gently into hot rice.
3. 3.Glaze salmon with soy sauce; pan-sear 4 min per side; flake.
4. 4.Wet hands; press 75 g rice into a triangle around 1 tbsp salmon.
5. 5.Wrap with nori strip + sprinkle sesame + scallion.
6. 6.Repeat for 8 balls; serve room temp.