A 'taste as we go' recipe for Salmon Onigiri, allowing for customization with other fillings like tuna. Uses an air fryer for salmon and suggests an onigiri mold for easier shaping.
1. Cook rice.
2. Lightly lather salmon with sesame oil and air fry at 390F for 6 minutes.
3. In a bowl, mash cooked salmon with a fork. Mix in kewpie mayo, sriracha, & furikake (add enough to cover the top of the salmon if you need a baseline). Taste & adjust after mixing, set aside.
4. Put cooked rice in a bowl & add a small amount of mirin to the rice, mix thoroughly & set aside.
5. Fill a small bowl with water and set beside work/molding station for the onigiris.
6. Wet your (clean) hands & take enough rice to fill the palm of your hand after smooshing it to form a circular rice patty. Add salmon mix (careful not to overstuff). Form another 'rice patty' & place it over then form a ball. Once the salmon is sealed, start forming a triangle shape with your palms by making 'corners' with your hands & cupping them together (might need a little practice, start with small quantity of salmon & rice to be able to cup them easier). You may also use an onigiri mold as well.
7. Cut nori paper to match the width of your onigiri shape. Place rectangular cut nori on a work station (rough side facing up) then place onigiri in the center (facing up) & fold the nori upwards to the sides of the onigiri.
