Onigiri with Salmon and Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cup rice (short grain rice)
- 100 g salmon, smoked or very fresh
- 100 g chicken breast fillet (s)
- 2 nori sheets
- 3 tablespoon vinegar (sushi-zu), ready-made sushi vinegar for seasoning the rice
- Wasabi paste
- Soy sauce, for dipping
- Mayonnaise
- Spice mix (furikake)
Print Recipe
Pin Recipe Instructions
- Rinse the short grain rice well in a sieve until the water runs clear. Put in a saucepan with 4 cups of water. Bring rice to a boil over high heat. As soon as foam threatens to rise in the pot, turn off the stove and let the rice rest on the warm hob for 15 minutes. Very important: Never remove the lid while the rice is cooking and then resting. The best way to determine when the rice is cooking is to use a saucepan with a glass lid.
- Season the hot rice with the sushi and let it get cold.
- In the meantime, dice the chicken breast fillet, season and fry until done. Dice the salmon. Cut each nori sheet into 5 equal strips.
- Now shape the rice into balls. The easiest way is with an onigiri form, which is available in different shapes and sizes. Fill the rice balls in the middle with salmon or chicken. If you like, add a dab of mayonnaise to the filling.
- Brush the finished onigiri with a little wasabi paste and wrap a strip of nori around each.
- Tip:
- I still add furikake spice mixture to the rice to make the onigiri even tastier.
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