Japanese often take onigiri, especially rather large oval or triangle-shaped ones, for lunch when they go flower-viewing in the spring or to sporting events in the autumn. onigiri tastes good even after it has cooled.
Ingredients (8 balls):
4 cups japanese rice
1 tablespoon white sesame seeds
2 sheets nori
1 slice of salmon
salt
Directions:
- salt the salmon slice for 30min
- grill or fry the salmon slice until edges are a little burned
- after the salmon cools, flake it into small pieces and set aside
- cut nori seaweed into a medium rectangler shape. (need 8 of these.)
- put warm cooked rice in a large bowl and mix in the salmon flakes and sesame seeds well
- wet your hands in water so that the rice won’t stick
- put a pinch of salt on your hands and grab a half cup of warm rice
- form the rice into a round or a triangle shape, by pressing lightly with your both palms
- wrap the rice ball with a sheet of nori
You can find in grocery fresh-made onigiri with Tuna, or Umeboshi (japanese plum).
