Crispy Spicy Salmon Onigiri
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Crispy Spicy Salmon Onigiri
Recipe by Diana Chan
Serves: 4
Prep Time: 20 minutes (plus 15 minutes to cool and set)
Cook Time: 10 minutes
Ingredients
2 cups cooked sushi rice (rice, water, pinch of salt, and 1 tbsp mirin)
100g Huon Tasmanian Smoked Salmon Wood Roasted
½ cup kimchi, chopped
1 tbsp gochujang paste
1 cup shredded mozzarella cheese
Cooking oil, for deep frying
To serve
Kewpie mayonnaise
Coles Roasted seaweed
Furikake, to garnish
Method
Cook the sushi rice in a pot or rice cooker with enough water to cover, a pinch of salt, and a tbsp of mirin.
In a bowl, mix the chopped kimchi, gochujang paste, and shredded mozzarella. Break the Huon wood roasted salmon into smaller pieces and add it to the mixture.
Once the rice is cooked, place a large piece of plastic wrap on a surface. Scoop a large portion of rice onto the base, top with the kimchi mixture, then add another spoonful of rice. Wrap it into a ball using the plastic wrap, shaping it into a triangle.
Set the onigiri aside to cool and set for 10-15 minutes.
Heat enough oil to cover and deep fry the onigiri at 170°C. Gently place the onigiri into the oil and fry each side for 2-3 minutes or until golden brown. Remove and drain on a wire rack.
To assemble, place a piece of nori (10 x 5 cm) on a plate, add some mayonnaise, and place the onigiri on top. Close to secure and sprinkle over furikake.
