Smoked Salmon Brown Grain Balls

 

Smoked Salmon Onigirazu (Rice Sandwich)

Video taken from the channel: GracesJapaneseCooking


 

Nori Sandwiches | With Rice, Avocado and Smoked Salmon | Gluten-free

Video taken from the channel: Kitchen Stories (US)


 

Salmon Onigiri Triangle Rice Snack!

Video taken from the channel: jenspinky


 

Smoked Salmon and Avocado Rice Balls

Video taken from the channel: SoDelicious


 

Easy smoked salmon rice balls

Video taken from the channel: Coles


 

How to make ★Onigiri★8 Basic Rice Balls~基本のおにぎりの作り方~(EP77)

Video taken from the channel: Kitchen Princess Bamboo: Japanese Everyday Food


 

Ramsay’s Classic Scrambled Eggs and Smoked Salmon Gordon Ramsay

Video taken from the channel: Gordon Ramsay


1 cup gluten-free breadcrumbs. 1 ⁄3 cup gluten-free plain flour. Vegetable oil, for shallow frying.

Gluten-free tzatziki, to serve. FILLING. 450g packet microwave jasmine rice.

1 egg, lightly beaten. 140g tub spreadable cream cheese. 100g sliced smoked salmon, finely.

Ingredients ½ cup uncooked white rice ½ cup water 2 (14.75 ounce) cans salmon, drained and flaked ½ cup grated carrot ¼ cup chopped onion 2 eaches eggs 1 pinch salt and pepper to taste 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup water. Put the salmon, cooled rice, carrots, onions and eggs in a large bowl. Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger. Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.

I use short-grain brown rice, which is a little less sticky than white rice and forms a looser ball. You can use leftover cooked salmon in place of the cooked smoked salmon. Instead of mixing the salmon into the rice, you can stuff it in the middle of the rice ball: loosely form a ball of rice, press a hollow in the middle, stuff the filling into the hollow, and squeeze the rice to form the onigiri.

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. Sprinkle with Shichimi Togarashi, and wrap strip of nori around rice ball. Repeat process with remaining rice.

Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls. Dry. Drain salmon. Combine with next six ingredients.

Form into 25 balls. Place on greased cookie sheet. Bake in preheated 350 degree oven for 20 minutes.

Serve as an appetizer w/tartar sauce or as an entree. Ingredients: 1 cup kosher salt, 1/2 cup sugar, 1/2 cup dark brown sugar, 1 tablespoon crushed black peppercorns, 2 large salmon fillets or sides, pin bones remove. Slice the avocado into chunks and chop the dill. Slice the smoked salmon into chunks.

Coat the avocado and salmon chunks using the rice, and use your hands to make spherical shapes. In the end, they should look like small balls. Instructions Heat smoker to 250-275 degrees F. Combine salt, pepper, dill and brown sugar to form the rub.

Pat gently onto top of salmon.

List of related literature:

Make 7 more Smoked Salmon Rice Balls the same way.

“Sushi For Dummies” by Judi Strada, Mineko Takane Moreno
from Sushi For Dummies
by Judi Strada, Mineko Takane Moreno
Wiley, 2011

Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

In a large bowl, combine the cooled bacon mixture and the cooled rice with the ground pork, paprika, thyme, marjoram, parsley, dill, remaining 1 tsp salt, and pepper.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

Cover the “long rice” with the red sauce, then the pork-shrimp mixture, then sprinkle with finely flaked smoked fish (tinapa) and powdered, crisp pork cracklings.

“Unmentionable Cuisine” by Calvin W. Schwabe
from Unmentionable Cuisine
by Calvin W. Schwabe
University Press of Virginia, 1988

Then arrange them on a large dish, with 125 g (4 oz) of smoked salmon cut into strips in the centre.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

WHY THIS RECIPE WORKS: We wanted to capture the intense, smoky flavor of hot-smoked fish and the firm but silky texture of the cold-smoked type—without turning the recipe into a day-long project.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Good smoked salmon needs little embellishment, but it is nice to do something other than pair it with capers and sour cream.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add 1⁄2 cup flaked smoked trout or minced smoked salmon and 2 tablespoons minced fresh parsley leaves and lemon juice.

“How to Cook Everything: Holiday Cooking” by Mark Bittman, Alan Witschonke
from How to Cook Everything: Holiday Cooking
by Mark Bittman, Alan Witschonke
HMH Books, 2011

Smoked salmon, served raw on buttered brown bread, with just a squeeze of lemon and a grinding of black pepper, is perhaps the quintessential product of the cold-smoker’s art.

“The River Cottage Fish Book” by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
from The River Cottage Fish Book
by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
Bloomsbury, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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31 comments

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  • Hello Ms Akino!
    I was wondering; is eating onigiri good for dieting? Will you gain a lot of weight when eating it? Or will you lose weight?
    Because it contains rice, it has many carbohydrates. How many onigiri do you eat per week?
    Thank you in advance!

  • That’s so many unhealthy ingredients. I would stick to spices rice and raw, fish. Vinegar maybe.
    Fucking soy will make you unfertile.

  • Loved it! Every comment you made was going through my head at the exact same time… except the sugar. Finger in sugar pot? Silly goose.

  • “You look kinda down Ash! Have a doughnut that always cheers me up!”
    “Pikapika”
    “These doughnuts are great! Jelly filled are my fav!! Nothing can beat a jelly filled doughnut!”

  • I don’t like scrambled eggs, but if you put those ones in front of me, I’d chow down. It looks so much better than the diner style ones you see over here.

  • Don’t complaint about the butter motherfuckers! is not that much! Please note that in every cooking video, every single step is zoomed in a lot, a decent ammount for aprox 6 eggs is acceptable

  • it’s very good! but, I have a question as for the soy sauce, how can I find a gluten free alternative? I’m living in Taiwan, but haven’t found any sauce that is gluten free

  • In Czech Republic I might get the wright kind of rice and salmon, but I hate the taste. No meat for me. Our national like a Life presentation is bread and salt, honey and milk presents the riches of a country or at liest used to. And we are the potato country, I love rice, but hot not cold. These triangles are just so perfect. I also made a dango, but the taste was not what I expected. I think you just can´t simply overwrite what you have bee brought upon on. But I love the miso soup, teriaki and tempura.

  • i am inspired to have these at the ready as gamer foods inbetween matches or ready to bring as a snackable picnic treat in the car in a cold insulated lunch bag while as I wait for my car to charge at an electric station as I watch YT videos on the dashboard, id probably add a travel sealed container of soysauce and wasabi for dipping, perfect presentation to keep each segment dry just before dunking. Im feeling this is the new asian themed on the go handheld for modern times. Simple, neat, filling, minimalist,flavorfull and quick to prep. Good Recipe, seems like the future, yet everything is found in the past.

  • Why are people mocking the way he says croissant, its literally how you pronounce it? Bet you are americans who thinks its “crass ont”

  • Learning proper scrambled eggs (i used to make disgusting scrambled eggs) has changed so much for me, starting with my appreciation of mastering the basics, protein intake, and the transformations of flavor through cooking, i wish i could thank the legend himself

  • Something is wrong with my hands, I can’t make a triangle… I try and try and try. Some Onigirini end up like Golf Balls, others like Asteroids, I am sure one of them could have been mistaken for the Moon (It was so big). It wasn’t the end of the Earth though, they tasted delicious and tasted like it tastes in my memories of Japan. I really miss the Salted Salmon & Umeboshi from the supermarkets and the Hyaku Yen price per Salmon portion.
    Thank you for the video. I can smile with my memories and laugh at my Onigiri. Happy days.

  • That is a heart attack waiting to happen with all that cream and butter! �� Looks delicious though! But maybe substitute all that butter and cream with a little butter and milk?

  • My 2nd grader is currently obsessed with the anime “Naruto,” so we’ve been experimenting with the foods we see on the show during our lock down. I live in rural Wisconsin, USA, so I haven’t been able to get my hands on very many authentic ingredients yet, but these rice balls were a huge hit with the whole family all the same. We look forward to making them often. Thank you so much for sharing these recipes and for making quarantine a little brighter ��

  • Hiii, loved the video. I was just wondering what type of rice/s can be used to make onigiri, or is there a specific rice to make it with?:)

  • The recipes looks so delicious! I should show this to my mom! You also did a well job speaking English. I know it can be hard to speak another language, but I could understand you fluently! You also did a really good job making those onigiris! ������

  • qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt… qwasaunt…

  • 6:40 “Of course you can use… (pauses) normal pan.” She meant to say, “Of course you can use normal pan, if you are a cretin or a barbarian ” ^^!

    But seriously, what kind of pan is that? Just a squared cast iron pan? How is it spelled in English or shown in Japanese? Thank you.

  • I just discovered and tried this food for the first time today. Where has this food been all my life? It’s a perfectly healthy snack. Little bit of protein, some rice, and crispy seaweed. And it fits in your hand. The tuna with mayo version is pretty good too. Thanks for sharing! ��

  • If anyone is having trouble finding dark soy sauce, try your local 99 cent store. Oddly enough that’s the only place I can find it here in Tucson short of the Asian market, but it’s muuuuch more expensive there.

    Great video!

  • Oh man, I’m just watching this from Afghanistan and I can’t wait to get back home into a kitchen. I cook, like a lot when I’m home. Mainly Japanese dishes (I’m not Japanese, but the food is so good) and it takes a little bit of time and skill to make and it feels really good when I sit back and see a beautiful traditional breakfast.

  • 50% of the comments are people who can’t speak French correcting the French pronunciation of a guy who trained in France for years and speaks fluent French.

  • this is my second time watching this video bc once again I’m trying to make onigiri (really love your recipe!) and I felt I really needed to say: your hands are so beautiful!

  • Hello. In Japanese onigiri salmon is not marinated with a sweet soy sauce mixture, but is just salted and sometimes with MSG added as a preservative.

  • I don’t know about this particular recipe, but I used to get salmon onigiri from 7 -11 down in Taiwan. The catch is, there was this mayo mixed with wasabi paste thing. Honestly want to try and make some myself since them Americans don’t know how to properly supply their gas station grocery stores lol
    *Edit: Forgot to ask (I’m not really expecting an answer since this vid is so old tbh) but what would you call the tool you used to make the onigiri? I already have a push style one at home, but this one seems more easy to use.

  • I seen on dif. video that the shiny side of seaweed stays on the outside, the ruff side touches the rice.. Seems like a lot of salt… But can’t wait to try.. Love this tnx!

  • awh man this looks good! Been trying to find an easy to make portable food (that isn’t terrible for you) for my work onigiri looks like a great option. Any tips on how to store it and take it somewhere? thanks ^^

  • I wanna make this as lunch for
    school and go to the Asian kid like “You know what this is senpai?”
    I know it’s cringe but I wanna do it ����
    Btw I’ve never, ever talked to him and I will call him senpai I just��

  • Hey what’s the name of that Onigiri shaper product the orange/pinkish plastic tool you used to help shape the Onigiri please, thank you! Oh wait I see someone already asked below. Thanks for the video!

  • Hi Friend. We loved your video and our onigiri came out beautiful… all thanks to you! I do have one question. Can you tell me where I can find the container you used to marinate the salmon overnight? Thank you!

  • Haha, highly agree.
    1. I wouldn’t want to bite into a big chunk of square like that!
    2. Rice:water ratio isn’t guesswork, man. (Tip: see Jokoy’s “Coming in Hot” video to get an idea)
    3. And boy are those zuccini slices Thick! lol
    Good effort, though. 😉