Yaki Onigiri with Salmon Paste and Cucumber and Wakame Salad

A method of preparing

1. Cooking rice:

Rinse the sushi rice thoroughly (4-5 times) until the water runs clear. Cook in a rice cooker or according to the package instructions, adding ½ teaspoon of salt. Once cooked, set aside to cool slightly and toss with toasted sesame seeds.

2. Baking salmon:

Rub the salmon with ¼ teaspoon of salt and let it rest for 5 minutes. Pat it dry, then bake at 200°C (400°F) for 13 minutes in the oven or air fryer.

3. Preparing the salad:

Soak the dried wakame seaweed in warm water for 5-10 minutes, then rinse and chop into smaller pieces. Thinly slice the cucumber. In a bowl, combine the wakame seaweed and cucumber with House of Asia sushi seasoning, Yamasa soy sauce, sugar, and toasted sesame seeds.

4. Preparation of salmon paste:

Flake the baked salmon with a fork. Add the mayonnaise, sriracha, Yamasa soy sauce, and chives, mixing thoroughly.

5. Preparing the marinade for onigiri:

In a bowl, combine Yamasa soy sauce, mirin, sesame oil, grated garlic, and miso paste.

6. Shaping and frying onigiri:

Wet your hands with water and shape the onigiri into triangular shapes, stuffing them with salmon paste (you can use a mold). Brush each onigiri with the prepared miso marinade and lightly dust with potato starch (this will make them crispy). Heat sesame oil in a frying pan and fry the onigiri for 2 minutes on each side, until golden brown and crispy. After flipping, brush with the marinade again and dust with potato starch.

7. Pass:

Serve crispy yaki onigiri with a refreshing cucumber and wakame salad.