I made Salmon Onigiri

2 comments

1. I’ve been working on ways to improve Japanese staples and this week I tacked Salmon Onigiri. Here’s a list of what I did:
   * Use salmon with a good amount of fat on it. This keeps the flakes moist
   * If you can find mojio (seaweed infused salt), it’s a great way to boost the level of umami in your salmon.
   * The salmon should be salty enough to season the rice, but not so salty that you can’t add a lot. I usually use a ratio of 5 grams of salt for every 200 grams of salmon.
   * Instead of grilling the salmon I steam it with sake. This makes the salmon tender and fluffy while infusing it with extra umami.
   The trickiest part is get the perfect balance of an onigiri that holds itself together yet is fluffy enough that it comes apart easily as you bite into it. It’s easier to see how this is done than explain, so if you’re curious you can check out [this video](https://youtu.be/MSJ9izcYWRk).

2. Wow this looks heavenly. Sounds like you put a lot of thought and effort into your recipe!