Hello! How are you? It is almost the end of September and here I am writing a blog post. I was away for awhile but I have been working on the appearance and the template of this blog, I hope you like this new look! Now I have 2 side bars on the right. I wanted to make it easy for everyone to find what they like to find on this blog and I hope the widgets on the side bars will be helpful for you. If you are reading this blog on your phone or on iPad, you may see the contents of the side bars and the widgets on the bottom or on top. I hope you can take a look at my blog on PC one day and see how things are arranged. 🙂
It is a nice sunny day over here in Oslo and I really had a relaxing Sunday yesterday starting with a good breakfast of tasty Tatami Onigiri. I wrote about Tatami Onigiri for the first time 2 years ago (you can read the post here) but today’s recipe is an updated one according to my new habit of eating less rice. I now eat 100-120g rice for a lunch. While the first recipe of Tatami Onigir from 2 years ago suggests 150g rice, I use now only 100g rice and mix with some grilled salmon to make a tasty and filling Tatami Onigiri!
Fresh Salmon 110g
Salt 1/2 tea spoon
Cooked rice 100g
Black and white sesame seeds 1 tea spoon each
Nori 1 sheet
1. Cut salmon in thin slices and sprinkle salt. Put them in a container and let it rest overnight in your fridge.
2. Heat a grill pan on high heat and heat the pan very hot. Turn the heat to medium high and grill the salmon. When they are almost all cooked through, turn the heat to high again and get them crisp and well grilled on the surface. You do this for only 30-40 seconds. Be careful not to burn. Turn off the heat.
Note from Rie : When fish is grilled this way, it is not so fishy. You see I am putting more fish than rice and it should not leave any fishy smell.
3. Take a new pan and make a fried egg.
4. When the salmon is cooled, flake them up. Mix with the rice. Add sesame seeds.
5. Put a sheet of nori on a cutting board, place 80% of salmon rice in the middle. Put your fried egg on top, add the rest of the salmon rice on top of it.
6. Bring all the four corners of the nori in the center and wrap it well.
7. Seal it well and put it in a plastic bag. Close the plastic bag tight and let it rest for 5 minutes.
Note from Rie : The damp air in the plastic bag will settle the nori on the rice ball. If you are making this for your bento, it may look so handy to bring it just in this bag but please take it out and put it in a bento box. I don’t think it is wise to keep it in the moist bag until your lunch time. The nori sheet and the whole Onigiri will be so wet….
8. Cut it in half and enjoy it!!
Here are the photos from the cooking process.