Hi, everyone! I'm MASA.
This time, I'd like to introduce to everyone
a very healing rice dish.
When I was a student and studied at night,
my mother often made onigiri for me to eat.
Now that I'm older, I still eat them often.
This time, I'll introduce a heated onigiri–
yaki onigiri–and how it's made.
I'll also introduce how to vary the salmon filling.
Both methods are very easy!
Alright, now let's get cooking!
Salmon - 1/2 piece
Salt - a pinch
Marinate for around 10 minutes
Sprinkling salt is not only for flavor,
but it also gets rid of moisture and the fishiness.
Wipe off moisture on the surface
Pour in a little oil
Turn on medium flame
Pan fry until golden brown
The side with skin can also be fried
This time, the fish skin won't be put into the onigiri,
but don't waste it–after frying, you can just eat it.
Cover with a lid
Turn to low flame
Cook for 3 minutes
Flip over
Keeping cooking for 2 more minutes
Peel the fish skin off
Fish bones are usually at these three points.
You can just slowly remove them with chopsticks.
Get rid of fish bones
Break into small pieces
Butter - a small amount
I personally like using butter.
But it's also find to not add it...
Usually, marinated salmon with more salty flavor is used,
so seasoning isn't really necessary,
But with this less salty fish (not marinated),
you can add some seasonings.
You can either drizzle soy sauce or sprinkle some salt.
Mirin - 1/2 teaspoon
Soy sauce - 1/2 teaspoon
This time, I'm using plastic wrap.
If that's not convenient, you can also use a damp cheesecloth.
White rice - around 150g
It's best to use hot white rice
so the rice sticks and forms its shape better.
You don't need to make a triangle from the start.
First grip it and make sure the rice sticks together.
Prepare salt & water
Get some salt on your hands
Press again
Salmon
Mayonnaise - as needed
Chili bean paste - as needed
Alright, now let's introduce some salmon filling variations.
I remember I thought of this when in Canada,
that at Japanese restaurants I often saw
sushi rolls with mayonnaise and chili bean sauce combined.
With the same thinking on cooked salmon onigiri, it's also delicious!
The ratio of salmon to mayonnaise to chili bean paste
isn't fixed–taste as you add and make what you like!
Pour in a little oil
Wipe away any excess
Turn on low flame
"Original salmon onigiri"
The key to yaki onigiri is "patience"
Grill it slowly...
Usually, you grill it on a wire rack,
but using a frying pan is okay, too.
Cook on small flame until golden brown
In the video, I used my hands to flip it directly,
but don't copy me!!
For everyone's safety, please use tongs for sure.
Butter - a small amount
Butter and soy sauce both burn easily,
so watch the heat carefully.
If you see it get color too fast, the pan is too hot.
First turn the flame off and lower the pan's temperature,
then turn the flame back to low and continue grilling.
Nori - 1 sheet
Tear it in half
I didn't heat the other onigiri because of the mayonnaise,
which has oil, which melts easily when heated.
If you eat it directly, you can enjoy the smooth texture of mayonnaise!
Okay! Now we we have very delicious yaki onigiri
and spicy salmon onigiri–finished!
However you wrap it with seaweed is fine,
because this time I want to enjoy its crunchy mouthfeel.
When eating, just fold it a little.
With miso soup, you can have a very relaxing time.
If you want to make more kinds of onigiri,
please refer to a previous video I shared.
Please enjoy this delicious onigiri, everyone!
Thank you!