Flaky grilled salmon in seasoned sticky rice, seared until crisp and wrapped in nori for a savory, portable bite.
# What You Need:
→ For the salmon
01 - 7.1 ounces skinless salmon fillet
02 - 1 teaspoon soy sauce
03 - 1 teaspoon mirin
04 - 1/2 teaspoon toasted sesame oil
05 - Pinch fine salt
06 - Pinch ground black pepper
→ For the 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)
→ For assembly
11 - 8 small nori sheets, halved
12 - 1 tablespoon toasted white sesame seeds (optional)
13 - Cold water, for shaping
14 - Fine salt, for shaping
# How To Make It:
01 - Rinse the rice under cold water until the rinse water runs clear, then drain thoroughly. Combine the rice and 2 1/4 cups water in a rice cooker or a medium saucepan. Cook according to the rice cooker instructions or bring to a simmer, cover, and cook over low heat until tender and sticky. Remove from heat and let rest, covered, for 10 minutes. Stir in 1/2 teaspoon salt and 1 tablespoon rice vinegar if using, then keep warm.
02 - Preheat the oven to 400°F (or heat a grill pan over medium-high). Brush the salmon with 1 teaspoon soy sauce, 1 teaspoon mirin and 1/2 teaspoon toasted sesame oil; season with a pinch of salt and pepper. Bake or grill for 8–10 minutes until just cooked through. Flake the salmon with a fork and allow to cool slightly before filling.
03 - Fill a small bowl with cold water and keep a pinch of salt to season your palms. Wet your hands, rub a little salt onto your palms, then take about 1/3 cup of warm rice. Flatten the rice into a disk, place a spoonful of flaked salmon in the center and mold the rice over the filling into a compact triangle or oval, pressing firmly but gently so the rice holds its shape.
04 - Lightly oil a nonstick skillet or grill pan and warm over medium. Add the shaped rice balls and cook 2–3 minutes per side until the exterior is lightly golden and crisp. For extra color and umami, brush a little soy sauce on the exposed rice before flipping.
05 - Wrap each onigiri with a half-sheet of nori and scatter toasted sesame seeds over the seam if desired. Serve warm or at room temperature as a snack or light meal.
