Crispy Grilled Japanese Rice Balls with Salmon • Yaki Onigiri · Bake After Recipe
Every now and then I make simple onigiri, just perfectly seasoned Japanese rice with a bit of nori seaweed (or some furikake), it's the simplicity that draws me in and it's a super comforting snack...
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Cooking tools:
- Colander
- Pot
- Saucepan
- Serving platter
- Cloth
- Plastic wrap
- Plate
- Mixing bowl
- Skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Kitchen shears
- Refrigerator
- Stove
- Kitchen scale
- Rice cooker
Ingredients
- Sushi Rice – 300g (short-grain Japanese rice)
- Water – 330ml
- Konbu – 1 piece the size of a postcard (optional)
- Smoked Salmon Surimi – 80g
- Mayonnaise – 1 tablespoon
- Wasabi Paste – To Taste
- Nori Seaweed – 1 Sheet (Optional)
- Soy Sauce – +/- 2 Tablespoons
- Salt – A Pinch
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