Sake (salmon) is one of THE classic onigiri fillings. To be flavorful enough for a proportionately large amount of rice, it must be liberally salted before grilling or broiling. Here’s a simple recipe for salt-grilled salmon. It should be well-cooked for using in onigiri — not too soft.
Once the salmon is prepared in this way, it stays fresh for a few days and can be kept in the fridge to have on hand for placing in bentos and using for ochazuke (rice with tea) as well as for filling onigiri.
You’ll first need to break the salmon into bite-sized pieces before filling the onigiri. The amount of salmon pictured here (about 4 oz) can make four or five onigiri. If you haven’t read the previous blog about onigiri basics, which include making rice and getting ready, you might want to do so now.
Making Onigiri, step-by-step
We’ll feature other classic onigiri recipes during September. I also thought it might be fun to gather some unconventional recipes for later in the year. We’d love to hear from you if you have anything to share.