Onigri is like a sushi burger, simple and yummy!
Preheat oven to 425*. Place the salmon on a parchment paper lined baking sheet. Brush 4 tbsp of the teriyaki sauce on top and place in the oven. Bake for 15-20 minutes, or until the fish is firm and cooked through. Remove from the oven and allow to cook completely.
Cook the rice. Use a rice cooker to cook the rice or place the rice in a medium pot. Cover with 2 cups of cold water. Bring to a boil over high heat and immedietly reduce to low, cover, and cook for 15 minutes. Turn off the heat and allow to rest for 10 minutes.
When done, pour the rice into a large mixing bowl, and while using a spatula, cool the rice by stirring and folding. Drizzle in the seasoned rice vinegar and continue folding. It may seem wet, but don’t worry. Once the vinegar is completely incorporated, cover the bowl with a dry tea towel and allow to cool completely on the counter. Give the rice a fold once in a while during this process.
Finish the salmon by crumbling it into a mixing bowl. Mix with 1 tbsp of the toasted sesame seeds.
For each onigri: Lay a piece of plastic wrap over a small bowl and scoop about 1/3 cup of the rice in. Flatten the rice to create a small well. Add a tablespoon of the salmon in the well and top with a bit more rice to cover.
Gather the corners of the plastic wrap and close it up and twist to create a tight ball. Form it into a rounded triangle shape and unwrap.
To finish, take a square of the seaweed snack and wrap it around the bottom. Brush the top with some remaining teriyaki sauce and sprinkle some toasted sesame seeds on top.
We’ve made this one with salmon but you could use slow cooked porc, pork belly, shredded chicken… the possibilities are endless.
Gluten Free Vanilla Cupcake Mix
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