salmon onigiri

(makes four medium onigiri)

salmon onigiri

4 sheets of nori
1 1/2 cup rice
1 cup salmon (leftover from two nights ago)
1 tbsp sushinoko

Mix the rice and sushinoko. Put a bowl of cold water nearby, as well as a salt shaker. Dip your hands in cold water and shake a tsp or so of salt on them. Take half a handful of rice and shape into a flat circular shape. Put a tablespoon (a little more, depending on how much salmon you have) on the rice, and add another half handful on top of the salmon, ensuring that the salmon is completely enclosed by rice.

Here's a video about how to make onigiri -- if the rice is too hot for you, or you have trouble with it sticking, notice how the girl in the video uses plastic wrap. Also, make a note of how her hands are positioned in order to make triangular rice onigiri.

Note: the salmon was left over from October 4's dinner of salmon, butternut squash with cumin, pear-spinach-pecan salad, and rice.