Salmon, edamame and corn onigiri

Only got one salmon fillet to feed four? Adam Liaw has got you covered with these six-ingredient onigiri. Transport your guests to Japanese convenience stores without leaving the house, for a snack ready in around 15 minutes, no fancy nori wrapping skills required.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 salmon fillet (about 180 g)
• Salt
• 1 tsp vegetable oil
• 3 tbsp frozen corn kernels
• 3 tbsp frozen edamame
• 2 tsp toasted sesame seeds
• 4 cups just cooked Japanese rice
• 1 sheet nori

Instructions

1. Cut the salmon fillet in half lengthways, and season well with salt. Heat a frying pan over medium heat, then add the oil. Fry the salmon until cooked through, then remove to a bowl. Allow to cool slightly, then break the salmon up into large chunks.
2. Combine the frozen corn and edamame in a microwave-safe bowl. Add a splash of water and microwave for 30 seconds, or until warmed through.
3. Mix the salmon, edamame, corn and sesame seeds through the warm rice, then divide the rice into four equal portions – each should be around approximately ¾ cup.
4. Wet your hands, then mould each portion of rice into a triangular puck, flattened on the sides. The rice should be pressed together – take care not to mash the grains for the ideal texture.
5. Cut the nori sheet into quarters, then wrap the rice balls with the nori and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.