Japanische Onigiri mit Lachs und Sesam

Zutaten

• 300 g sushi rice
• 360 ml water
• 3 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp salt, plus extra for hands
• 150 g smoked salmon
• 1 tsp sesame oil
• 4 nori sheets
• 2 tbsp toasted sesame seeds
• Fresh chives, finely chopped

Zubereitung

1. 1

   Rinse the sushi rice several times under cold water until the water runs clear. Let it soak in fresh water for 30 minutes, then drain.Put the rice and 360 ml water in a heavy-bottomed pan. Bring to a boil, reduce the heat and simmer gently for 12 minutes with the lid on. Turn off the heat and let it steam for 10 minutes with the lid on.Mix the rice vinegar, sugar and salt in a small bowl. Warm briefly in the microwave or in a small saucepan until the sugar has dissolved. Transfer the rice to a large bowl and fold in the vinegar mixture with a wooden spoon or rice paddle. Let the rice cool until lukewarm.Cut the smoked salmon into small pieces. Mix the salmon with the sesame oil and a pinch of salt in a small bowl.Moisten your hands with water and lightly sprinkle them with salt. Place a generous tablespoon of rice on your palm. Make a small indentation in the center and put a teaspoon of the salmon filling into the hollow.Fold the rice around the filling and press it firmly. Shape the ball into a triangle by gently pressing it into shape with three fingers. Repeat until you have 8 to 10 onigiri.Cut the nori sheet into strips about 3 cm wide. Wrap a strip of nori around the bottom of each onigiri so you can hold it easily.Sprinkle the onigiri with toasted sesame seeds and some chives. Place them on a nice plate and serve immediately, or keep them covered at room temperature for up to a few hours.