Salmon Onigiri

Method

1. 01

   Wash the Japanese rice in a bowl, changing the water 4 or 5 times, until the water is almost clear; drain for 10 minutes so the grain absorbs water evenly.

2. 02

   Place the drained rice with 540 ml of water in a heavy-bottomed pot; soak for 20 minutes, cover, and bring to a boil over medium-high heat for 4 minutes, as soaking helps prevent the center of the grain from being hard.

3. 03

   Reduce the heat to low and cook the rice covered for 14 minutes; turn off and let it rest for 10 minutes without uncovering, until shiny and no free water remains at the bottom.

4. 04

   Preheat the oven to 200 °C; brush the salmon with soy sauce, toasted sesame oil, and 1/4 tsp of salt, and bake for 12 to 14 minutes, until it flakes easily and reaches 63 °C in the center.

5. 05

   Flake the warm salmon with a fork, removing skin or bones, and mix with the toasted sesame seeds; the filling should be juicy, not dry.

6. 06

   Fluff the hot rice with cutting motions and sprinkle with 1/2 tsp of salt; gently mix until the steam decreases and you can touch it without burning yourself, as warm rice molds better.

7. 07

   Divide the rice into 6 portions; lightly moisten your hands, rub them with the remaining 1/4 tsp of salt, flatten each portion, place a generous tablespoon of salmon in the center, and close to form firm triangles without squishing too much.

8. 08

   Wrap each onigiri with half a sheet of nori just before serving, gently pressing to adhere and keep a crispy edge.