Sake Onigiri 鮭おにぎり

This is time of the year that any teacher gets really busy with marking and reporting, so I am looking for something that is quick and easy to make like sake Onigiri. I have just over 100 student’s assessments to mark and then reporting by a due date.  I love cooking, but there’s nothing like a Japanese convenience store when you are busy. So right now I  miss Japanese convenience stores so badly.

So just to be ready, while ago I made Shiosake. I bought a bag of sliced salmon fillets packed individually from Aldi and made Shiosake in bulk to prepare for this time of the year! The shiosake onigiris are delicious and filling. I can only eat two of them because the rice is compressed and filling. It is very simple, yet delicious, because the salty flavour of the salmon matches so well with the  plain white rice.

There are many different types onigiri with different fillings you can buy from convenience stores in Japan.  

Sake, usually refers to salted salmon and this is a traditional regular and popular filling. Usually I buy a few onigiri and definitely pick sake onigiri. I never miss sake(salmon) filling. Then cod raw, and umeboshi(salted plum) or Katsuobushi( soy sauced bonito flakes).

So at the moment, I am living on those onigiris and instant miso soups. That makes me feel like I’m back in the exam war years of the last year of high school!  Back then, my mom cooked onigiri to show her encouragement to study hard through food like any other Japanese mom would. I did not have time to sit at the dinner table with the family. Instead sit in front of my desk studying, Onigiri in my left hand and pencil in my right hand.

Hope you enjoy making this Japanese convenience store hero dish at home and feel like you are in Japan.

Sake Onigiri

Make the most iconic and popular Onigiri rice ball in any Japanese convenience stores,that is filled with salted salmon, at home. 

Course: Rice, Rice dish, Snack

Cuisine: Japanese

Cook Time 15 minutes

Total Time 15 minutes

Servings: 4

Calories: 113kcal

Author: Shihoko | Chopstick Chronicles

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4.67 from 3 votes

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Ingredients

• ▢ 2 cups of cooked rice
• ▢ 1 piece of cooked shiosake
• ▢ 1 nori sheet

Instructions

• Cook shiosake and break it into small flakes
• Place the cooked rice in a large bowl.
• Add shiosake flakes to the bowl and mix well with the rice.
• Place a cling wrap on kitchen bench and place ½ cup of shiosake flake mixed rice on it.
• Fold the cling wrap and shape the rice into triangle onigiri shape with your hands.
• Toast nori sheet briefly, cut them into 4 strips.
• Remove the cling wrap off the onigiri and wrap it with a nori sheet.
• Repeat same remaining three.

Notes

prep and cooking time does not include cooking rice

If you want to make Shiojzake (salted salmon) from scratch, check out my previous post.

Nutrition

Calories: 113kcal | Carbohydrates: 22g | Protein: 3g | Cholesterol: 2mg | Sodium: 40mg | Potassium: 27mg | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.2mg

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