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ONIGIRI (RICE BALLS) WITH SALMON AND CUCUMBER RECIPE
120g fresh salmon
1 Japanese cucumber
Some Japanese freshly hot, cooked rice (I used 200g uncooked short grain rice)
Some toasted seaweed (nori)
- Preheat oven at 180°C. Place an aluminum foil on a baking rack/ grease proof paper on a baking tray. Apply a thin layer of oil on top. Set aside.
- Rinse salmon. Pat dry excess water. Sprinkle some salt on salmon and put it on item (1). Bake for 10-15 minutes until it is cooked. Then de-bone, flake the salmon. Set aside.
- Rub salt on the Japanese cucumber. Then rinse off the salt, slice open the cucumber, remove seeds and cut into tiny cubes. Set aside.
- Punch a few small and big “Star” shapes from the toasted seaweed. Set aside.
- Mix freshly hot, cooked rice with salmon and Japanese cucumber until well combined.
- Wet your rice mould. Fill the rice mould with the mixture in item (5). Use the lid of the mould to press down the rice mixture firmly onto the rice mould. Remove the lid and invert the mould. Press the “button” in the center of the rice mould to remove the rice balls.
- Apply the “star” shapes seaweeds on the rice balls.
- If you don’t have any rice mould, you can form the rice balls by hands. Wet your hands with water so that the rice won’t stick. Rub some salt on your hands. Cup your hands to form the rice into a round or triangle shape. Roll the rice ball on your hands a few times by pressing lightly with your hands. Please refer tothis video for demo.
- If you don’t have any seaweed puncher, you can cut out the seaweed into strips and wrap around the rice balls.
- Remember to re-wet your mould after making each batch.
- Do not over-stuff the rice into the rice mould.
- Use freshly hot, cooked rice.
- Other ingredients that you can mix and match using your own creativity: ham, bacon, chicken, prawn, canned tuna, sweetcorns, beans, pumpkin, eggplants, roasted sesame seeds, peas, seaweed powder
- How to cook Japanese rice (Please refer to this videofor demo) :
- Measure the rice and put them in a bowl. Run cold water over rice.
- Drain the water quickly, pressing the rice with one hand.
- Wash the rice with hands well.
- Repeat washing rice until the rice becomes clear.
- Drain the rice in a coriander and set aside for 30 minutes.
- Put the rice in a pot and add measured water. The ratio of water and rice is 1:1. Let the rice soak in the water at least 30 minutes.
- If you are cooking rice in a pot, Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat. If you are using a rice cooker, close the lid and press the cook button.Flake the rice with a spatula and let the cooked rice steam for about 15 minutes.