These compact rice balls make perfect snacks, and almost serve as a Japanese equivalent of a sandwich. Here, the delicate flavor of our Kokuho Rose Rice provide a perfect palette for the assertive flavors of smoked salmon and nori.
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Makes about 7 onigiri
Combine Kokuho Rose Rice and water in medium saucepan, and let stand 20 to 30 minutes. Do not drain.
Place saucepan over high heat and bring to a boil. Cover pan, reduce heat to low and simmer approximately 20 minutes or until water is absorbed.
Remove pan from heat without uncovering, and allow rice to rest undisturbed for 15 minutes. Remove lid, and gently fluff with fork. Replace lid and allow rice to rest additional 5 to 10 minutes. Thoroughly mix black sesame seeds into hot cooked rice.
Place bowl of water nearby and use to frequently moisten hands so rice does not stick while forming onigiri. Wet hands, and scoop about 1/2 cup rice into one hand. Flatten into thin, oblong layer. Scoop about 1 tablespoon salmon into center of rice, and gently fold rice around filling. Wet hands as necessary, and pack rice into firm, slightly flattened ball.
Sprinkle with Shichimi Togarashi, and wrap strip of nori around rice ball. Repeat process with remaining rice and filling.
Serve at room temperature, or if desired, toast onigiri in hot pan brushed with sesame oil for 2 to 3 minutes per side, until golden brown and slightly crispy.