SALMON YAKI ONIGIRI WITH CABBAGE & SEAWEED SALAD - Cuisine Magazine - From New Zealand to the World

Ingredients

• 3 tablespoons rice vinegar
• 3 teaspoons caster sugar
• ½ teaspoon salt
• 2 cups short grain (sushi) rice (I used brown)
• 4cm strip of kombu/dried kelp (optional)
• 1-2 teaspoons crushed chilli (to taste)
• 1 tablespoon mirin
• 2 teaspoons miso paste
• 250g skin-on salmon
• 2 tablespoons peanut oil
• 2 teaspoons mayonnaise
• 4 teaspoons sesame seeds
• 2 tablespoons soy sauce
• 1 spring onion, finely sliced
• togarashi seasoning, to serve
• CABBAGE & SEAWEED SALAD
• juice of 1 lemon
• 1 tablespoon rice wine vinegar
• 2 teaspoons caster sugar
• ¼ green cabbage, finely sliced
• ¼ red cabbage, finely sliced
• 1 x 5g packet nori snacks