飯糰（鮭魚、吞拿魚沙律）Onigiri (Rice Balls): Salmon and Tuna Mayo

Prep 15 min·Cook 30 min·Rest 30 min

1. 1You're here
   Step 1.

   Rinse the rice until the water runs nearly clear, soak in the measured water for 30 minutes, then cook in a rice cooker or covered pan (boil, 12 minutes on lowest heat, 10 minutes resting).

   360 g Japanese short-grain rice430 ml Water

   12 minRice / congee cooking
2. 2
   Step 2.

   Meanwhile sprinkle the salmon with salt and leave for 10 minutes. Pat dry and pan-fry skin-side down over a medium heat for 4 minutes, turn and cook 3 minutes more.

   150 g Salmon fillet½ tsp Salt (for the salmon)

   7 minPan-fry
3. 3
   Step 3.

   Remove the skin and bones and flake the salmon. Mix the tuna with the mayo and soy.

   150 g Salmon fillet1 Canned tuna, well drained2 tbsp Japanese mayonnaise½ tsp Japanese soy sauce

4. 4
   Step 4.

   Let the rice cool just enough to handle (still warm). Wet your hands, then rub a pinch of salt over your palms.

   360 g Japanese short-grain rice1 tsp Salt (for your hands)

   Wok-chan's tip鑊仔貼士

   Wet hands stop sticking; the salt seasons the outside and helps it keep.
5. 5
   Step 5.

   Take about 100 g rice, make a dent, add a spoonful of filling and close the rice over it.

   360 g Japanese short-grain rice150 g Salmon fillet1 Canned tuna, well drained

   Moulding
6. 6
   Step 6.

   Shape into a triangle by cupping one hand into a 'roof' and pressing gently with the other, turning 3–4 times. Firm enough to hold, not squashed.

   360 g Japanese short-grain rice

   Moulding
7. 7
   Step 7.

   Wrap a strip of nori around the bottom just before eating, or wrap each onigiri in cling film and add the nori later.

   2 Nori sheets, cut into thirds