Konichiwa
Welcome to Mrs. Lin's Kitchen
In my last video,
I showed you how to make
the chicken teriyaki version of onigirazu
In this video,
I'm going to show you
the salmon teriyaki onigirazu.
So let's get started now
Here is the ingredients overview.
I use the salmon with skin
because I want to show you how to make the salmon version and the salmon skin version.
You can also use the salmon filet
with or without skin
for making the salmon teriyaki onigirazu
I prefer using alfalfa
or pickled vegetables
because I find them to be the best compliment
to salmon teriyaki
but you can use other vegetables that you like.
I have already made separate videos
on the homemade teriyaki sauce
and the pickled daikon and carrot
so please make sure you watch those 2 videos first.
The links to those two videos
will be in the description box below
and at the end of this video
For my rice,
I use a combination of
white rice, brown rice and quinoa.
Cook the rice accordingly
and let it cool to lukewarm
before you wrap the onigirazu.
Let’s start preparing the salmon.
If you have bought the salmon
with scale still on,
carefully descale the salmon first
Fish scaler is a great tool for this purpose
and comes in handy
Rinse well and pat dry.
Next, separate the salmon skin
by pressing a knife
onto the salmon filet
while pulling the skin into the opposite direction.
A slightly thawed out salmon work the best
and try to do it slowly
to make sure the skin won’t get torn
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 flavor the salmon will taste.
I like to keep it overnight
so my salmon is very flavorful
Let's grill the salmon now
Oil the grilling pan first
will ensure the salmon
won't stick onto the grill
When the salmon filet is ready,
place it on the grilling pan on low heat.
Grill on 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.
Cut the salmon filet into smaller pieces,
about 3-1/2” x 3-1/2”
For the salmon skin,
first, coat it with some oil.
Next, on a frying pan,
lay the skin flat with the right side facing up.
Fry on low heat.
The salmon skin will shrink as you fry it.
Make sure you don’t flip it too early.
That will ruin the shape of the skin.
You want to flip when the skin starts to become rigid.
Fry both side until the skin is crispy.
It’ll take about 10 minutes.
Set the skin aside to cool off.
Let’s assemble the salmon teriyaki onikirazu
Lay a piece of saran wrap
on a flat surface
First, place a piece of nori sheet
with the rough side facing up
Next, 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 should be around 3-1/2” x 3-1/2”.
Place ¼ cup of alfalfa on top of the rice.
Then, place a piece of salmon filet
Drizzle with some teriyaki sauce
Finish off with a layer of ½ cup of rice.
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.
Mark which way you would cut in half
with a piece of carrot.
Repeat the same steps for the salmon skin.
this time, instead of alfalfa,
you’ll add pickled
daikon and carrot.
The extra juice from daikon and carrot
will soften the salmon skin
so make sure to squeeze out the
juice from daikon and carrot
Let the onigirazu sit for about 10 seconds
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.
Now your salmon teriyaki onigirazu
and salmon skin onigirazu
are ready to be served.
Enjoy!
So here are my salmon teriyaki onigirazu
and salmon skin onigirazu
with teriyaki sauce
I like my salmon teriyaki with alfalfa
but you can also try
it with cucumber
or other vegetables that you like
Salmon skin is quite authentic
but it's very popular in Japan
I highly recommend you trying it
I hope you like this video today
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Thank you for watching
and I'll see you next time