Sunday, 24 August 2008

Salmon Onigiri

Onigiri also known as Omusubi, is a snack of Japanese rice formed into triangle or oval shapes and often wrapped in nori (edible seaweed). Traditionally, the onigiri is filled with pickled ume fruit (umeboshi), salted salmon, katsuobushi, or any other salty or sour ingredient. But now most of the Onigiri can be wrapped with other special ingredients like salmon, ebi or etc.


For our Quick & Easy menu tonight, we will be having Salmon Onigiri. I use the pan-fry salmon flake to make three different version of Salmon Onigiri, 1st type is salmon flakes with black sesame seeds, 2nd is salmon flakes with seaweed flakes and 3rd type is salmon & cheese wrapped with rice. And making of Onigiri is so much easier with the help of the assorted Onigiri Moulds sold in the supermarket. Posted by Picasa

Ingredients: (make 6 Onigiri, 6cm by 5cm)
1 Cup of Short Grain/Calrose Rice
1 Piece of Salmon Fillet, about 250g
3-4 Slices of Ginger
1 Teaspoon Black Sesame Seeds, toasted
1 Teaspoon White Sesame Seeds, toasted
1 Slice of Sandwich Cheese, folded into quarter lengthwise
1 Small Sheet of seaweed, cut into 8cm by 1cm

Methods for Salmon & Black Sesame Onigiri:
1. Wash and rinse the rice with a few rounds of water until the water is clear, then soak it with about 20ml more of water for about 2 - 3 hrs then cook it in the rice cooker as per normal.
2. While cooking the rice, heat up a small non-stick saucepan and add in about 1/2 tablespoon of olive oil and saute the ginger slices till fragrant then add in the salmon skin side down.
3. Pan-fry it for about 2 minutes or till golden brown then flip it over and cook on the surface until it is cooked through, but do not overcooked it.
4. Add about 1/4 of the cooked salmon flakes in a big bowl, use the fork to flake it then add in 1 scoop of the cooked rice and about 1/2 teaspoon of the black sesame seeds.
5. Mixed them well then fill the rice in the Onigiri Mould and pressed the cover hard to get it moulded into shape.
6. Remove it from the mould and sprinkle some extra black sesame seeds on top. (You can make about two of this using the 6cm by 5cm mould)

Methods for Salmon & Seaweed Flakes Onigiri:
1. You can follow the same steps as the Salmon & Black Sesame Onigiri but do some changes on method 4.
2. Instead of adding 1/2 teaspoon of black sesame seeds to mixture with the salmon flakes, you can add in 1 teaspoons of the seaweeds flakes to make it green and pink.

Methods for Salmon & Cheese Onigiri:
1. You can follow the same steps as the Salmon & Black Sesame Onigiri from method 1 to 3.
2. Next instead of mixing the salmon with the rice, you filled almost 1/2 the Onigiri mould with cooked rice, then place 1 piece of cooked salmon(about 1.5cm cube) in the middle and top with 1 piece of the cheese cube.
3. Next cover the filling with another 1/2 of the cooked rice on top to fill the mould.
4. Put on the cover and pressed tie to get the shape, remove the Onigiri from the mould and wrap it with seaweed strip and sprinkle with some white sesame seeds on one side.
5. Heat the the same saucepan use to pan-fry the salmon with 1 teaspoon of olive and pan-fry both side of the Onigiri for about 1 minute each side so that the heat will melt the cheese inside.

Ingredients & Onigiri Moulds


Notes:
a) You can toast the sesame seeds in advance and keep it in an air-tight container for future use.
b) You can either serve the Onigiri cold or warm.
c) You can use whatever ingredients you have in your pantry, if you do not have black or white sesame seeds or even seaweed sheet, you can either omit or replace it with other ingredients.

2 comments:

  1. Wow, haha! I think you are doing it better than me. I don't even bother to use the mould, HAHAHAHAH!! Good work! Looks delicious!

    ReplyDelete
  2. Thank you stardust,

    I still have a lot to learn from you regarding about the japanese cultures.... :)

    ReplyDelete

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