Ingredients for Rice Balls With Salmon Filling (Onigiri)

• 1 tesked salt

• 190g warm cooked rice

• 20ml cooked flaked fresh salmon or flaked canned salmon

• 2 sheets yakinori, halved

In a shallow bowl, dissolve the salt in 240ml water. Dip your hands into the salted water, then grab 60ml the rice. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the centre. Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls.

Dry your hands thoroughly. With the pointed end of the rice triangle facing the ceiling, wrap the nori around the bottom of each triangle, leaving the point showing between the open ends of the nori. Eat right away, or pack in your lunch box for later.

Yaki Onigiri (Grilled Rice Balls): These rice balls have no filling or nori. Instead, once compactly formed, they are brushed with soy or miso and grilled until they are crispy and chewy on the outside and soft on the inside. As they are grilling (or grilling), evenly drizzle both sides of each triangle with 1 teaspoon soy sauce or brush with 1 teaspoon white miso. Grill, turning once, until both sides are very browned. Do not allow them to burn; especially watch the miso, which can burn quickly. These onigiri are delicious hot.

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