Gluten-Free Salmon Onigiri (Rice Balls)

Ingredients

• 4 cups Cooked Sushi Rice
• about 450 g Salmon Fillet
• 2 tablespoons Tamari (Gluten-Free Soy Sauce)
• 1 tablespoon Mirin
• 1 teaspoon Sesame Oil
• 4 sheets Nori Seaweed Sheets
• 1 tablespoon Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Place salmon fillet on a baking sheet and bake for 12-15 minutes, or until cooked through.
2. 2While salmon is baking, prepare the seasoning. In a small bowl, whisk together tamari, mirin, and sesame oil.
3. 3Once the salmon is cooked, flake it with a fork. Mix the flaked salmon with the tamari mixture.
4. 4Wet your hands with water to prevent the rice from sticking. Take about 1 cup of cooked sushi rice and form a triangle shape in your palm.
5. 5Make a small indentation in the center of the rice and fill it with about 2 tablespoons of the seasoned salmon.
6. 6Cover the filling with more rice, shaping the rice into a triangle or ball.
7. 7Cut nori sheets into strips and wrap them around the base of each onigiri. Sprinkle with sesame seeds.

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