Salmon and Avocado Onigiri
Salmon and Avocado Onigiri
Ingredients
- 2 tsp (10 ml) toasted sesame oil
- 1 tsp (5 ml) soy sauce
- 1/4 tsp sugar
- 6 oz (170 g) fresh salmon fillet with skin
- 1 tbsp (15 ml) mayonnaise
- 1/2 tsp (2.5 ml) Sriracha
- 1 avocado, ripe but firm, diced and drizzled with lemon juice
- 1 green onion, chopped
- 2 cups (430 g) Calrose rice (sushi rice)
- 2 cups (500 ml) water
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 nori sheet, cut into 8 strips each 3 ½ x 1 inch (9 x 2.5 cm)
- 2 tbsp roasted white and black sesame seeds
Instructions
- With the rack in the middle position, preheat the oven to 275°F (135°C).
- In a small bowl, combine the sesame oil, soy sauce and sugar.
- Place the salmon, skin-side down, in a glass baking dish. Brush with the soy mixture. Bake for 20 to 25 minutes, depending on the thickness of the fish, or until it flakes apart. Remove and compost the skin. Break the fish up into pieces and place in a bowl. Cover and refrigerate for 2 hours.
- Add the mayonnaise, Sriracha, avocado and green onion to the bowl of chilled salmon. Season with salt and pepper. Mix well.
Salmon and Avocado Onigiri