Salmon Teriyaki Onigirazu (サーモン照り焼きおにぎらずの作り方)

Instructions

Prepare the Ingredients

• 1)

  Carefully descale the salmon. Rinse well and pat dry. Separate the salmon skin by pressing a knife onto the salmon filet while pulling the skin in the opposite direction. Do it slowly to make sure the skin won’t get torn.

• 2)

  Transfer the salmon filet to a clean container and add 2 to 3 tbsp of teriyaki sauce. Massage the sauce onto the salmon until evenly coated. Marinate the salmon for at least 30 minutes. The longer it sits in the marinade, the more flavorful the salmon will taste.

• 3)

  When the salmon filet is ready, place it on the grilling pan on low heat. Grill one side first for 5 minutes. After 5 minutes, flip to the other side and continue to grill for another 5 minutes. When the salmon is cooked thoroughly, set aside to cool down.

• 4)

  Cut the salmon filet into smaller pieces, about 3-1/2” x 3-1/2”

• 5)

  For the salmon skin, first, coat it with some oil. On a frying pan, lay the skin flat with the right side facing up. Fry on low heat. Fry both sides until the skin are crispy. It’ll take about 10 minutes. Set the skin aside to cool off.

Wrap Salmon Onigirazu

• 1)

  Lay a piece of saran wrap on a flat surface

• 2)

  Place a piece of the nori sheet

• 3)

  Scoop ½ cup of rice onto the nori sheet. Try to form a square with your rice at a 45-degree angle in the middle of the nori sheet. The square shoul be around 3-1/2” x 3-1/2”.

• 4)

  Place ¼ cup of alfalfa on top of the rice.

• 5)

  Place a piece of salmon filet

• 6)

  Drizzle with some teriyaki sauce

• 7)

  Finish off with a layer of ½ cup of rice.

• 8)

  To wrap the onigirazu, using both hands, start folding all the corners of the nori sheet towards the center. Fold gently but tightly. When all four corners are folded in, the onigirazu will have a square shape with a height no taller than 1 and a half inches.

Wrap Salmon Skin Onigirazu

• 1)

  Repeat the same steps for the salmon skin. Except for this time, instead of alfalfa, you’ll add pickled daikon and carrot.

Cut & Serve

• 1)

  Let both of the onigirazu sit for about 10 sec and then cut in half following your mark. Wet the knife before cutting will prevent the rice from sticking and allows you to have a clean cut.