How to make it
6 steps. Take it one step at a time.
Rinse the sushi rice under cold water
Rinse the sushi rice under cold water until the water runs clear. Combine rice and 360ml (1 1/2 cups) of water in a pot. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
25 minWhile the rice is cooling slightly, flake the cooked salmon
While the rice is cooling slightly, flake the cooked salmon into small pieces. Prepare a small bowl of water and a separate dish with the salt.
Wet both hands with the water and rub a small amount of salt
Wet both hands with the water and rub a small amount of salt onto your palms. Scoop about 1/4 of the warm rice into one hand.
Create a small indentation
Create a small indentation in the center of the rice and place 1/4 of the salmon inside. Gently mold the rice over the filling to cover it completely.
Squeeze the rice firmly
Squeeze the rice firmly with your palms to form a triangle or ball. Repeat with the remaining rice and filling.
Wrap each finished onigiri
Wrap each finished onigiri with a strip of nori seaweed at the base.
A little kitchen wisdom
Always use short-grain sushi rice for the correct stickiness. Wetting your hands with salted water prevents the rice from sticking to you while shaping and seasons the exterior.
