Yaki Onigiri with Miso Salmon
This has become a great staple in our house, I even make it when catering for a large crowd on our Arctic Norway photography tours, it’s super easy to put a big tray of miso coated salmon in the oven to cook at the same time rather than pan frying. Everyone loves miso salmon and broccolini. You don’t need to make the fried onigiri, you can just serve it with plain steamed rice; but if you have the time it does make the dish extra special.
Will this become a family favourite in your household too?
Yaki Onigiri (Grilled Rice Balls) with Miso Salmon
Print RecipeIngredients
- 200g sushi rice
- 2 tbs rice wine vinegar
- 2 tbs furikake, plus extra to serve
- 1½ tbs white miso paste
- 1 tbs soy sauce
- 1 tsp caster sugar
- 4 x 150g pieces skinless salmon
- 2 tbs sunflower or vegetable oil
- Kewpie mayo to serve
- Sriracha to serve
- Pickled ginger to serve
Dipping sauce
- 60ml soy sauce
- 2 tbs rice wine vinegar
- 2 tsp sesame oil
Instructions
- Place rice and 625ml water in a saucepan, season with 1 tsp salt flakes, bring to a simmer and cook, covered, for 15 minutes or until all liquid is absorbed. Remove from the heat and set aside for 5 minutes, then cool completely with the lid off. Stir through vinegar and furikake.
- Line 2 baking trays with baking paper. Grease a piece of plastic wrap or foil.
- Place ¼ cup firmly packed rice in the centre of the plastic wrap or foil, then bring the sides together and form a compact disc, about the same size as the ¼ cup measure. Transfer to one prepared tray. Repeat to make 12 onigiri. Chill until required, to remain firm.
- For the salmon, preheat oven grill to high. Combine the miso, soy sauce and sugar in a bowl. Toss salmon in the miso mixture, then place on second prepared tray and grill for 3-4 minutes until golden brown and the salmon is just cooked through. Remove and set aside to rest.
- Meanwhile, heat oil in a large non-stick frypan over medium high heat. In batches, cook the onigiri on their flat sides for 3-4 minutes each side until dark golden and crisp.
- For the dipping sauce, combine all ingredients in a bowl.
- Divide onigiri and salmon among plates. Scatter with herbs and extra furikake.
- Serve with dipping sauce, Kewpie, sriracha and pickled ginger alongside.
Yaki Onigiri with Miso Salmon