About the Recipe
The sky is the limit when it comes to fillings for your onigiri. There are two ways to combine the filling - either push the filling into the centre of the onigiri and close the rice over it or combine the filling with the rice and mould the onigiri for a "what you see is what you get" finish with a visible filling. I chose the latter technique for this recipe giving the onigiri and nice speckling of colour.
Ingredients
260g cooked japanese rice
30g cooked salmon, flaked
1/2 spring onion, finely chopped
1/2 tsp salt
2 strips of nori (4cm x 12cm / 1.5 inch X 4.5 inch each )
Preparation
put the rice, salmon, spring onion & salt in a bowl and
mix well (but avoid mashing the rice)
wet your hands to stop the rice from sticking
take half of the rice mixture and shape it into a flat, triangular ball (don't worry if it doesn't work first time - just try again!)
wrap the nori around the onigiri and you are finished
repeat for you second onigiri