# What You Need:
→ For the salmon
01 - 7 oz (200 g) skinless salmon fillet
02 - 1 teaspoon soy sauce
03 - 1 teaspoon mirin
04 - 1/2 teaspoon toasted sesame oil
05 - Pinch of salt
06 - Pinch of black pepper
→ For the rice
07 - 2 cups Japanese short-grain rice (uncooked)
08 - 2 1/4 cups water
09 - 1/2 teaspoon salt
10 - 1 tablespoon rice vinegar (optional)
→ For assembly
11 - 8 small nori sheets, each halved
12 - 1 tablespoon toasted white sesame seeds (optional)
13 - Additional water for shaping
14 - Additional salt for shaping
# How to Cook:
01 - Rinse the rice under cold water until the runoff is clear; drain thoroughly. Combine the rice and 2 1/4 cups water in a rice cooker or medium saucepan. Cook according to the appliance instructions or simmer on low with a tight-fitting lid until the grains are tender and slightly sticky. Remove from heat and let rest, covered, for 10 minutes. Fold in 1/2 teaspoon salt and 1 tablespoon rice vinegar if using.
02 - Preheat the oven to 400°F (200°C) or heat a grill pan over medium-high. Brush the fillet with soy sauce, mirin and sesame oil, then season with a pinch of salt and black pepper. Cook on the grill pan or in the oven for 8–10 minutes until opaque and flakeable. Transfer to a plate and use a fork to flake into bite-sized pieces; allow to cool slightly before filling.
03 - Fill one small bowl with water and another with a little coarse salt. Wet your hands, rub a pinch of salt across the palms, and take roughly 1/3 cup of warm rice. Flatten the rice in your hand to form a small disk, place a spoonful of flaked salmon in the center, then enclose the filling and mold into a firm triangle or oval, pressing gently so the rice holds without crushing the grains.
04 - Lightly oil a nonstick skillet or grill pan and heat over medium. Place the shaped rice balls in the pan and cook 2–3 minutes per side until edges and surfaces are lightly golden and crisp. For added flavor, brush a small amount of soy sauce on the exposed rice before flipping once.
05 - Wrap each onigiri with a strip of nori and sprinkle with sesame seeds if desired. Serve warm or at room temperature. Store cooled onigiri tightly wrapped in the fridge and consume within 24 hours for best texture.
