Summary

Ingredients

• 100 g salmon fillet (s)
• 600 g rice (Californian short rain rice, medium rain) - Japanese sticky rice works
• 1 tablespoon bonito flakes (Hana Katsuo)
• 5 plum (s) (umeboshi - pickled plums)
• 2 nori sheets (seaweed)
• Soy sauce, (Japanese) for dipping
• Mixed pickles for garnishing (e.g. pickled radish)

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Instructions

1. Preheat the oven to 200 ° - top and bottom heat (gas level 3).
2. Salt the salmon and dry the oven (center) on the wire rack for about 1 hour. Place a tray under the wire rack as the juice will drain off. Then put the salmon in a mortar or in an electric oven. Puree the chopper.
3. Put rice in the colander and wash 3 to 4 times until the water runs clear. Then drain. Bring the rice to the boil with 800 ml of water, cook the rice over a low heat for about 25 minutes. Place a folded kitchen towel between the pot and the lid so that the steam is absorbed.
4. Core the umeboshi and mash into a paste with a fork. Divide the rice in 3 bowls. Season a bowl of bonito flakes, a bowl of dried salmon and a bowl of umeboshi paste.
5. Cut the first nori sheet into 6 8 cm strips with scissors. to do this, cut the leaf lengthways into 3 equal pieces and halve them again. Repeat the process with the second sheet.
6. Now moisten your hands and take 4 small balls from each of the rice mixes, press them together and shape them into triangles. Now wrap the triangles in the nori sheets so that you can see the top of the rice. Let it dry for approx. 1 hour. Serve with pickles and soy sauce for dipping.
7. Tip: The rice can also be seasoned with other ingredients. In Asian shops there are also many ready-made rice seasoning mixes, but also rice formers.
8. The bites are perfect for a picnic and Japanese green tea goes best with it as a drink.