Teriyaki Salmon Onigiri (Japanese Rice Cakes). A Easy, Perfect Japanese Mini Meal. Some of life's greatest treats come in the smallest packages. Onigiri is most definitely one such small-packaged large-sized treat. What originally started as an effective, efficient way to feed a large scale of people has turned into. Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be.

It is also a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori (dried seaweed). Another really simple recipe using our homemade teriyaki sauce. This is a definite family favourite, and one I'm sure you'll come back to again and again. You can have Teriyaki Salmon Onigiri (Japanese Rice Cakes) using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Teriyaki Salmon Onigiri (Japanese Rice Cakes)

It's 250 g of sushi rice.
It's 3 of table spoons sushi rice seasoning.
Prepare 2 sheets of sushi nori (roasted seaweed sheets).
You need 2 of salmon fillet portions.
You need 1 tablespoon of honey.
It's 50 ml of soy sauce.
It's of Sesame seeds.
It's of Chilli spice mix or a decorative seasoning of your choice.

Most onigiri I saw looked identical — triangular balls of rice wrapped in seaweed — except for a big sticker that announced its hidden filling. Salted salmon was always one of my favorite fillings. If you are lucky enough to live near a Japanese market, you may be able to find shiozake (salted salmon). Just like Chicken Teriyaki, Salmon Teriyaki uses sweet and salty Teriyaki sauce.

Teriyaki Salmon Onigiri (Japanese Rice Cakes) step by step

Prepare the sushi rice: Rinse the rice 3 or 4 times until the water runs clear. Add to a pan with 330ml of water and bring to the boil. Cover and simmer for 10 minutes. Remove from heat and leave with lid on to steam for 20 minutes. Mix in a bowl with the sushi rice seasoning and stir lightly with a wooden spoon until it reaches somewhere near room temperature. Use a fan to speed this process up..
Prepare the filling: Mix the honey, soy sauce and garlic powder together in a small bowl with a little hot water from a kettle. Gently pan-cook the salmon fillets for a couple of minutes, then add the teriyaki sauce. Gently flake the salmon as it cooks. The sauce should be reduced to a sticky reside that covers the salmon flakes..
Wet your hands, then take a handful of the sushi rice and roll into a ball. Then form into a cup-shape and fill with some of the salmon. Push the edges of the cup together, adding a little more rice if needed so the salmon is completely covered. Then form into a shape of your choice - balls are good, but go for a traditional Japanese triangle/wedge shape for real authenticity..
Take a sheet of sushi nori and place around the cake, leaving plenty of rice exposed. A single short strip of nori folded around the bottom of the cake is the easiest approach, or you can completely cover the bottom of the cake as shown in the photo - use a little water as 'glue' to make the nori stick..
Sprinke the sesame seeds and some chilli powder on the exposed rice..
Enjoy!.

It doesn't take any time to make this dish, but it's still super yummy and healthy! Salmon Teriyaki is the perfect main dish for a busy weekday dinner. I added some grated ginger in the sauce, which goes well with fish. Recipe: Salmon and Black Sesame Onigiri (Japanese Rice Balls). The first meals alone in a foreign country are always intimidating.