Fun with Onigiri
|Short grain japanese rice||1 Cup (16 tbs), steamed|
|Salmon fillet||6 Medium, broiled (Broiled for 6 - 8 minutes)|
|Furikake||2 Teaspoon (Optional)|
|Preserved bamboo shoots||1 Tablespoon (Preserved bamboo shoots in chili oil used) (Optional)|
|Preserved duck egg||1 Medium (Optional)|
|Shiitake mushrooms||4 Medium, sliced|
|Nori sheets/Kimbap kim||1⁄2|
|For the base|
|Soy sauce||2 Tablespoon|
1. Put the salmon fillets in a broiler for about 6 to 8 minutes.
2. Take a pan and add the shiitake mushrooms and cook it in the base using ingredients such as sugar, mirin and soy sauce. Simmer and reduce until it reaches a thick consistency.
3. Lightly flake the salmon with a fork.
4. Moisten you palms with water and sprinkle some salt on them and take a portion of the rice and flatten in your hand making an indent in the middle, place the salmon filling and close it up. Wrap it in the nori sheet with the shiny side out.
5. The same process can be repeated with the shiitake mushroom filling as well.
6. Serve with other Korean side dishes
Moisten your palms with water and sprinkle some salt on it before working with the steamed and cooled rice. This would avoid the rice sticking to your hands and the salt will help season the rice.
Different variations can be made for the fillings such as the preserved bamboo shoots instead of the salmon or the preserved duck egg cut into pieces instead of the salmon. The salmon can also be sprinkled with some furikake and can be used as a filling.
Another variation for the filling could be canned tuna with mayonnaise and corn.