Rice Balls with Salmon Filling
Ingredients
- Ingredients
- 300 grams sticky rice (or short-grained rice)
- 3 Tbsps Rice vinegar
- 1 Tbsp sugar
- 1 tsp salt
- 1 tsp ground paprika
- 100 grams very fresh Salmon
- 100 grams Red Bell pepper
- 1 tsp soybean oil
Preparation steps
Rinse rice in a colander under running water until water runs clear. Combine rice with 600 ml (approximately 2 1/2 cup) of water in a pot (for best results, with a glass lid) and bring to a boil on high heat. Once foam forms, turn off the heat and let rice stand, covered, for about 15 minutes.
Season still hot rice with vinegar, sugar, salt and pepper. Mix well and let cool.
Rinse and pat dry salmon, dice finely. Rinse bell peppers and halve, remove seeds and ribs and chop finely. Heat oil in a pan and saute peppers for about 3-4 minutes. Remove from heat and let cool.
Shape small ball out of rice mixture. Make a well in the center and fill with peppers and salmon. Envelop filling with rice, making triangle shapes (for best results, use onigiri mold).
Arrange on plates and sprinkle with chopped herbs. Serve with soy sauce.
