Salmon Onigiri

Ingredients

• salmon fillet (skin-on)6 oz
• kosher salt1 tsp + more for shaping
• soy sauce1 tsp
• cooked short-grain rice (warm, not hot)3 cups
• toasted sesame seeds1 tbsp
• nori sheets2, cut into 1.5-inch wide strips

Steps

1. 1

   Salt and cook the salmon.

   Salt the salmon generously and let sit 10 minutes. Pat dry. Broil or pan-fry skin-side up until cooked through, about 7 minutes.

2. 2

   Flake and season the salmon.

   Flake the salmon, discarding skin and pin bones. Mix with soy sauce. Cool to room temperature.

3. 3

   Stir sesame seeds and salt.

   Stir sesame seeds into the warm rice. Wet your hands and rub a pinch of salt across your palms.

4. 4

   Form the rice triangles with salmon filling.

   Scoop 1/2 cup rice into your palm, press a divot, fill with 1 tbsp salmon, and top with another 1/4 cup rice. Cup your hands into a triangle and press firmly 6-8 times, rotating between each press.

5. 5

   Wrap onigiri with nori strip.

   Wrap a nori strip around the base of each onigiri. Eat within a few hours, or wrap and refrigerate for lunch (let sit 10 minutes at room temp before eating).