Salmon Onigiri (Rice Balls)

Ingredients

• about 450 g Cooked salmon fillet
• 4 cups Cooked sushi rice
• 2 tbsp Rice vinegar
• 1 tsp Sugar
• 1/2 tsp Salt
• 4 sheets Nori seaweed sheets

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

Instructions

1. 1Take the about 450 g cooked salmon fillet and gently flake it into small pieces using a fork. Ensure there are no large chunks remaining.
2. 2In a medium bowl, combine the 4 cups cooked sushi rice with 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt. Mix very gently with a spoon or rice paddle, being careful not to mash the rice grains.
3. 3Add the flaked salmon to the seasoned rice mixture. Fold the salmon into the rice gently until it is evenly distributed. Avoid overmixing.
4. 4Prepare to form the rice balls. Have a small bowl of water nearby. Moisten your hands with water to prevent the rice from sticking. Measure about 1/2 cup of the salmon and rice mixture.
5. 5Gently cup the moistened hands around the 1/2 cup of rice mixture, pressing lightly to form a compact triangle shape. Repeat this process until all the rice mixture is used, forming about 4 rice balls.
6. 6Take the 4 sheets of nori seaweed and cut each sheet into strips approximately 2.54 cm wide. Wrap one nori strip around the base of each formed rice ball, pressing lightly to secure it.

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