# Ingredients:
→ Salmon
01 - 7 oz skinless salmon fillet
02 - 1 tsp soy sauce
03 - 1 tsp mirin
04 - 1/2 tsp toasted sesame oil
05 - Pinch fine salt
06 - Pinch freshly ground black pepper
→ Rice
07 - 2 cups Japanese short-grain rice
08 - 2 1/4 cups water
09 - 1/2 tsp fine salt
10 - 1 tbsp rice vinegar (optional)
→ Assembly
11 - 8 small nori sheets, halved
12 - 1 tbsp toasted white sesame seeds (optional)
13 - Additional water for wetting hands when shaping
14 - Additional salt for rubbing on hands when shaping
# Directions:
01 - Rinse the short-grain rice under cold running water until the wash water runs clear; drain thoroughly. Combine the rice and 2 1/4 cups water in a rice cooker or a heavy saucepan and cook according to the appliance or package instructions until tender and sticky. Remove from heat and let rest, covered, for 10 minutes; then fold in 1/2 tsp salt and 1 tbsp rice vinegar if using.
02 - Preheat oven to 400°F or heat a grill pan over medium-high. Brush the salmon with soy sauce, mirin and toasted sesame oil, then season lightly with a pinch of salt and pepper. Grill or roast the fillet 8–10 minutes, until just cooked through. Transfer to a plate and break into flakes with a fork; allow to cool slightly.
03 - Set out a small bowl of water and a second small bowl containing a pinch of salt. Keep a clean damp cloth nearby to wipe hands as needed so the rice does not stick.
04 - Wet your hands, rub a pinch of salt across your palms, then take about 1/3 cup of warm rice into your hand. Flatten into a disk, place a spoonful of flaked salmon in the center, and gently mold the rice around the filling into a compact triangle or oval, pressing firmly but gently so the rice holds its shape.
05 - Lightly oil a nonstick skillet or grill pan and heat over medium. Add the formed onigiri and cook 2–3 minutes per side until the exterior is lightly golden and crisp. Optional: brush a little soy sauce on the exposed rice before flipping to enhance color and flavor.
06 - Wrap each onigiri with a strip of nori and sprinkle with toasted sesame seeds if desired. Serve warm or at room temperature.
