Salmon onigiri with avocado filling
One of Japan’s most popular onigiri, filled with tender salmon mixed with rice. The edamame rice with creamy avocado adds fresh colour and flavour. For a different take, the salmon can be placed whole in the centre.
Preparation
Step 1
50 g fresh salmon fillet, skinless – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Cook the salmon fillet in a small pan of boiling water for approx. 2 min. Transfer to a bowl of cold water for about 1 min, remove and pat dry. Fry on both sides in the heated Kikkoman Sesame Oil. Brush with the Kikkoman Soy Sauce and fry until cooked through. Flake into pieces.
Step 2
¼ avocado
Mash the avocado flesh with a fork.
Step 3
400 g cooked rice – ½ tsp white sesame seeds – 20 g cooked edamame – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Divide the rice between 2 bowls. Add the salmon from step 1 and white sesame seeds to one bowl and mix. Stir the edamame and Kikkoman Soy Sauce into the rice in the second bowl.
Step 4
Shape the salmon rice mixture into triangles using cling film. Shape the edamame rice into 2 flat discs on cling film. Place the avocado in the centre of each, then shape into triangles. Remove the cling film.
Step 5
1 nori leaf
Cut the nori leaf into triangles, wrap around the rice balls and serve.
Tip:
Instead of salmon, crab or small prawns, spring onions also taste great in this onigiri.
Recipe-ID: 1487
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50 g fresh salmon fillet, skinless – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Cook the salmon fillet in a small pan of boiling water for approx. 2 min. Transfer to a bowl of cold water for about 1 min, remove and pat dry. Fry on both sides in the heated Kikkoman Sesame Oil. Brush with the Kikkoman Soy Sauce and fry until cooked through. Flake into pieces.
¼ avocado
Mash the avocado flesh with a fork.
400 g cooked rice – ½ tsp white sesame seeds – 20 g cooked edamame – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Divide the rice between 2 bowls. Add the salmon from step 1 and white sesame seeds to one bowl and mix. Stir the edamame and Kikkoman Soy Sauce into the rice in the second bowl.
Shape the salmon rice mixture into triangles using cling film. Shape the edamame rice into 2 flat discs on cling film. Place the avocado in the centre of each, then shape into triangles. Remove the cling film.
1 nori leaf
Cut the nori leaf into triangles, wrap around the rice balls and serve.
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