Salmon Onigiri

Steps

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1. 1
   Pat the salted salmon dry with paper towels to remove excess moisture.
   ▶ ≈0:00
2. 2
   Line a skillet with non-stick foil or lightly oil the surface, then place the salmon skin-side down.
   ▶ ≈0:09
3. 3
   Cover with a lid and cook over medium to medium-low heat for about 5 minutes, adjusting heat as needed.
   ▶ ≈0:17
4. 4
   Flip the salmon, cover again, and cook for another 3 to 5 minutes until cooked through.
   ▶ ≈0:30
5. 5
   Check that the salmon is fully cooked, then let it cool to room temperature.
   ▶ ≈0:40
6. 6
   Rinse the shiso leaves and pat dry. Remove the stems, roll up the leaves, cut in half, and then slice into thin strips.
   ▶ ≈0:47
7. 7
   Once cooled, remove any bones from the salmon and gently flake the flesh apart.
   ▶ ≈1:06
8. 8
   Mix soy sauce and chicken bouillon powder together, microwave at 600W for 10 seconds, then stir well until dissolved.
   ▶ ≈1:12
9. 9
   Transfer hot rice to a bowl, add the soy-bouillon mixture, and mix well.
   ▶ ≈1:22
10. 10
    Add sesame oil, bonito flakes, and white sesame seeds, stirring gently to combine.
    ▶ ≈1:30
11. 11
    Fold the flaked salmon into the rice gently.
    ▶ ≈1:40
12. 12
    Add the sliced shiso leaves and gently fold to combine.
    ▶ ≈1:47
13. 13
    Shape the rice into onigiri using a mold or by hand. With a mold, place the seasoned rice inside, press gently, and push out.
    ▶ ≈1:53
14. 14
    The salmon onigiri are ready to serve and enjoy.
    ▶ ≈2:12