For 10 onigiri
Ingredients:
- 1 salmon or trout fillet
- Juice of 1/2 lime
- 1/2 cucumber
- 2 nori seaweed sheets
- Rice
For the marinade:
- Crushed black pepper
- 5 tbsp soy sauce
- 2 tbsp brown rice vinegar
- 3 tbsp maple syrup
Process:
- Place the fillet in an oven-safe dish. Mix the marinade ingredients and brush over the fillet. Add crushed black pepper and bake at 190°C (375°F) until the fish is cooked.
- Let it cool, then remove the skin and flake the fish, seasoning with lime juice.
- In a mold previously soaked in water, add a spoonful of rice, ensuring to create a well. Add flaked fish. Add another spoonful of rice, close the mold with slight pressure, and unmold.
- Prepare cucumber ribbons using a peeler.
- Wrap the onigiri with nori, cut to size, and decorate with cucumber ribbons and some fish flakes.
Enjoy immediately to savor the perfect rice texture.
