# What you'll need:
→ For the Salmon
01 - 7 oz skinless salmon fillet (about 200 g)
02 - 1 tsp soy sauce
03 - 1 tsp mirin
04 - 1/2 tsp toasted sesame oil
05 - Pinch of salt
06 - Pinch of black pepper
→ For the Rice
07 - 2 cups Japanese short-grain rice
08 - 2 1/4 cups water
09 - 1/2 tsp salt
10 - 1 tbsp rice vinegar (optional)
→ For Assembly
11 - 8 small nori sheets, halved
12 - 1 tbsp toasted white sesame seeds (optional)
13 - Water, for wetting hands
14 - Salt, for seasoning hands
# How to make it:
01 - Rinse the rice under cold running water until the water becomes clear; drain thoroughly. Combine rice and 2 1/4 cups water in a rice cooker or a medium saucepan. Cook according to your appliance instructions or bring to a gentle simmer, cover and cook until the grains are tender and sticky. Remove from heat and let rest, covered, for 10 minutes. Fold in 1/2 tsp salt and 1 tbsp rice vinegar if using.
02 - Preheat the oven to 400°F or heat a grill pan over medium-high. Brush the salmon with soy sauce, mirin and sesame oil, then season lightly with salt and black pepper. Grill or bake the fillet 8–10 minutes until opaque and flaky. Transfer to a plate and flake with a fork; allow to cool slightly before using.
03 - Fill a small bowl with water and keep a pinch of salt in a second small dish. Wet your hands, sprinkle a little salt onto your palms, then take about 1/3 cup of warm rice. Flatten the rice into a disk, place a spoonful of flaked salmon in the center and gently mold the rice around the filling into a compact triangle or oval, pressing firmly but gently so it holds together.
04 - Lightly oil a nonstick skillet or grill pan and heat over medium. Add the onigiri and cook 2–3 minutes per side until the surfaces are lightly golden and crisp. Optionally brush the outer rice lightly with soy sauce before flipping to intensify the glaze and color.
05 - Wrap each shaped onigiri with a strip of nori and sprinkle with toasted sesame seeds if desired. Serve warm or at room temperature as a snack or light meal.
