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

Ingredients
Makes about 7 onigiri
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1 1/2 Cups Kokuho Rose Rice®
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2 Cups Water
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2 Tablespoons Black Sesame Seeds
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4 Ounces Hot-Smoked Salmon, flaked with a fork
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1 Tablespoon Sesame Oil (Optional)
Directions
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Combine Kokuho Rose Rice and water in medium saucepan, and let stand 20 to 30 minutes. Do not drain.
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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.
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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.
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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.
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Sprinkle with Shichimi Togarashi, and wrap strip of nori around rice ball. Repeat process with remaining rice and filling.
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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.