It just dawned on me, this would make an awesome camping meal if we caught and cooked a fish! Now I'm exploding with ideas! Thanks Marc, you're the best!
Onigiri is my ultimate meal: It can be breakfast, lunch, dinner and even a snack. 😋 I can even make onigiri with any filling (mostly leftover from last meal) and the best thing is I don't need nori to make them.
For the record, I sometimes use leaf of veggies I have in fridge, marinated in soy sauce and MSG solution, to make the wrapper (so that rice balls won't stick). Normally, I use rice papers. 😅
Wait wait, at , you sprinkled some salts at 4:54 as well as many people do. What is the reason ? Is it because it help preserve rice ball (prevent bacteria growth) or just make the rice ball tasty (salty) ?
@@tdman Both. When onigiri are shaped with bare hands, the salt is applied to your hands to disinfect them. Since this is wrapped in plastic it's not necessary, but my cured salmon isn't super salty, so the extra salt on the outside of the onigiri makes it more evenly seasoned.
I'm on a Japanese recipe fix at the moment. I LOVE you can use leftovers for these, as anything will work! Thanks for your clear and easy to follow videos Marc!
I am catching up with your videos.My two little boys love onigiri.Flake salmon with sesame seeds looks yummy.I use wooden mold to shape onigiri but thank you for the technique how to wrap the nori around the onigiri.Love it.
I just discovered this channel and Marc’s game show host voice is so motivating! My mom just bought me a rice cooker, so I can make proper rice now and I can finally make onigiri!
You honestly deserve more followers and views. Your content is really high quality, your explanation are clear, the sound and video quality are perfect. Thanks a lot, keep up the good work mate !
Totally agree ! Your videos and energy is amazing ! I straightaway subscribed and already checking your online store what you recommend in video about gyoza sauce ❤😅😊😇😇
Onigiri is a Japanese version of handpies. It is so versatile and fun. I make a ton of handpies from whatever leftovers i have, so this will be great to try
They were once translated as "jelly donuts" 😆 I like to think of them more like sandwiches. I don't think I've ever had a handpie, but they sound good!
Hi Marc this is one of my favorite sacks I love this thanks for the memories brother I love watching your channel how was your great ideas and sometimes I get things that I forgotten well anyways brother you take care and I hope your family is doing great everyone on this Santa's okay your friend in southern Nevada Nicholas 🤗
@NoRecipes thank you! Recently moved back home after spending 5 years in Tokyo, and onigiri has been something akin to my routine of morning coffee. Much love for your videos.
These look wonderful 😊 I was just wondering if there are any types of brown rice that would work for this, as my husband has diabetes and white rice really messes with his sugar. Thank you for the recipe!
The problem with brown rice when making onigiri is that’s the bran (the part that reduces the GI of rice) physically covers the sticky parts of the rice. One way around this is to cook the rice with more water than necessary, which will cause the rice to swell more and burst out of the bran exposing some sticky parts. This might be enough to make it hold together. Another option is to get partially milled rice which takes off some of the bran, but this may increase its GI.
You can read more about it here: norecipes.com/what-is-sake/ but sake is added to most Japanese dishes to boost umami. You can use water instead, but it won't taste as good. To get back the umami you could use a little MSG when you salt the salmon.
Super simple recipe, surprised you didn't add any Kewpie mayo to the salmon, even my mrs should like those onigiri and she isn't a fan of fish but tolerates Salmon.
Yeah, Marc's not the biggest fan of mayo. You could add some if you like it. The salmon does get a lot of flavor and moistness from being poached in sake. Still, Marc loves to see viewers' variations; it's No Recipes, after all!😄
Traditional salmon onigiri does not include mayo. That's a pretty recent addition and it's more common for canned tuna-based onigiri. You could certainly add mayo into this if you want though. 👍🏼
I don’t know a ton about Keto, but I’m pretty sure the white rice makes unsuitable for Keto. As for the sodium, it has a lot less sodium than commercial salted tuna flakes, but it’s definitely not low sodium.
Here in Japan we measure rice by "gō" (合). The measuring cups that come with rice cookers are 1 gō. Since most people living outside of Japan don't know this I figured that saying "rice cooker cups" is easier to understand. If you want a recipe for cooking Japanese shortgrain rice you can watch this video: th-cam.com/video/taq88zwVRaA/w-d-xo.htmlsi=bWL5fLDksKBI6tpq the measurements are given in grams.
my cedar roasted salmon onigiri filling soak a cedar board for 2 hours preheat oven to 450F remove cedar from water place a not frozen salmon fillet skin down brush salmon with melted butter, just enough to coat season with salt, pepper and other dry seasoning, like garlic or anything really, smoked paprika makes the colour better later place the cedar on the middle rack directly cook until the meat fully flakes remove and allow to cool scrape the meat from the skin into a bowl add a dash or two of lime juice or soy sauce then enough mayonnaise to bring it together, add green onions or other small crunchy and flavourful things at this point pack it into the rice and shape by hand, (just wet your hands and feel the rice) wrap with nori and done.
It just dawned on me, this would make an awesome camping meal if we caught and cooked a fish!
Now I'm exploding with ideas!
Thanks Marc, you're the best!
Yea, that would be pretty amazing! Would love to hear about it if you make it happen!
Yes, camping onigiri bring back the memories for me. haha
Marc is top of the top!
Onigiri is my ultimate meal: It can be breakfast, lunch, dinner and even a snack. 😋 I can even make onigiri with any filling (mostly leftover from last meal) and the best thing is I don't need nori to make them.
For the record, I sometimes use leaf of veggies I have in fridge, marinated in soy sauce and MSG solution, to make the wrapper (so that rice balls won't stick). Normally, I use rice papers. 😅
You've nailed all the points that make onigiri so great😁
Wait wait, at , you sprinkled some salts at 4:54 as well as many people do. What is the reason ? Is it because it help preserve rice ball (prevent bacteria growth) or just make the rice ball tasty (salty) ?
@@tdman Both. When onigiri are shaped with bare hands, the salt is applied to your hands to disinfect them. Since this is wrapped in plastic it's not necessary, but my cured salmon isn't super salty, so the extra salt on the outside of the onigiri makes it more evenly seasoned.
(ありがとう、@@NoRecipesさん。)
I'm on a Japanese recipe fix at the moment. I LOVE you can use leftovers for these, as anything will work! Thanks for your clear and easy to follow videos Marc!
You're welcome, I'm happy to hear you're finding my videos helpful! Good call stuffing these with leftovers!
Your instructions are so clear. Thank you for explaining WHY.
Happy to hear it helped! Thanks for the comment!
I am catching up with your videos.My two little boys love onigiri.Flake salmon with sesame seeds looks yummy.I use wooden mold to shape onigiri but thank you for the technique how to wrap the nori around the onigiri.Love it.
I'm planning on making this for dinner, can't wait to try this with my family ^^
This is definitely the most doable recipe i've seen of a onigiri thanks so much !!
You’re welcome!
I just discovered this channel and Marc’s game show host voice is so motivating! My mom just bought me a rice cooker, so I can make proper rice now and I can finally make onigiri!
If you haven't seen Marc on Bento Expo, check him out! www3.nhk.or.jp/nhkworld/en/tv/bento/
@@kathcaresThanks!
Thanks, and welcome to the channel! Congratulations on the rice cooker😄
this looks amazing!! i love salmon anything, will be making this soon!
Thanks! I hope you enjoy them! The salmon flakes have enough salt in them they'll last for about a week in the fridge once cooked.
@@NoRecipes i highly doubt they will last me that long lol, but good to know that this may be a meal worth prepping extra of :)
it's so helpful for me😅, Thank you always for sharing good Ideas 💞💡,
I love it all
❤
❤❤
I'm so happy to hear it! Thanks for taking the time to let me know!
ありがとうございます🌸☺️ I can't wait to make this!! I loveee Onigiri❤️
This recipe is so good! Thank you Marc.
You’re welcome ☺️
This looks so delicious!
Thank you!
I eat onigiri frequently! TY again, love your videos.
You're welcome! Thank you for the kind words!
You honestly deserve more followers and views. Your content is really high quality, your explanation are clear, the sound and video quality are perfect. Thanks a lot, keep up the good work mate !
I'm happy to hear this was helpful. Thanks for your kind words!
Totally agree ! Your videos and energy is amazing ! I straightaway subscribed and already checking your online store what you recommend in video about gyoza sauce ❤😅😊😇😇
Onigiri is a Japanese version of handpies. It is so versatile and fun. I make a ton of handpies from whatever leftovers i have, so this will be great to try
They were once translated as "jelly donuts" 😆 I like to think of them more like sandwiches. I don't think I've ever had a handpie, but they sound good!
Hi Marc this is one of my favorite sacks I love this thanks for the memories brother I love watching your channel how was your great ideas and sometimes I get things that I forgotten well anyways brother you take care and I hope your family is doing great everyone on this Santa's okay your friend in southern Nevada Nicholas 🤗
Thanks Nicholas! This is one of my favorites too. Hope you a great weekend!
I hope I can form an onigri triangle with my hands just like Marc! Great technique! 🍙
It does take a little practice but it's totally doable and it still tastes great even if the shape isn't perfect! Good luck!🍀
Just Fantastic ✅🙏 Thank You Sir. Cheers 🍻
You're welcome Mike! Hope you had a good weekend!
@@NoRecipes same to you Brother from Los Angeles CA. ✅🙏👍😊
This entire time i was like "where is the sauce" completely forgetting this is salmon and not tuna. Lol
Great video!
Thanks! I have a tuna-mayo onigiri video too.
@NoRecipes thank you!
Recently moved back home after spending 5 years in Tokyo, and onigiri has been something akin to my routine of morning coffee.
Much love for your videos.
Yum yum
Any suggestions on how to make this for people with high blood pressure that can’t have too much salt because it looks delicious.
It won't taste the same, but you can reduce the amount of salt in the salmon.
These look wonderful 😊 I was just wondering if there are any types of brown rice that would work for this, as my husband has diabetes and white rice really messes with his sugar. Thank you for the recipe!
The problem with brown rice when making onigiri is that’s the bran (the part that reduces the GI of rice) physically covers the sticky parts of the rice. One way around this is to cook the rice with more water than necessary, which will cause the rice to swell more and burst out of the bran exposing some sticky parts. This might be enough to make it hold together. Another option is to get partially milled rice which takes off some of the bran, but this may increase its GI.
@@NoRecipes Thank you for the info!
Hallo, thank you
You're welcome!
Hi , I don't know why I don't like salmon 😊 but thanks for sharing ur recipes.
You could try another kind of fish( or there are a lot of non-fish fillings for onigiri.
can you use something other than sake? or can you do it without sake?
You can read more about it here: norecipes.com/what-is-sake/ but sake is added to most Japanese dishes to boost umami. You can use water instead, but it won't taste as good. To get back the umami you could use a little MSG when you salt the salmon.
Super simple recipe, surprised you didn't add any Kewpie mayo to the salmon, even my mrs should like those onigiri and she isn't a fan of fish but tolerates Salmon.
Yeah, Marc's not the biggest fan of mayo. You could add some if you like it. The salmon does get a lot of flavor and moistness from being poached in sake. Still, Marc loves to see viewers' variations; it's No Recipes, after all!😄
Traditional salmon onigiri does not include mayo. That's a pretty recent addition and it's more common for canned tuna-based onigiri. You could certainly add mayo into this if you want though. 👍🏼
@@NoRecipes thanks, I've seen several different videos for Salmon Onigiri and yours is the only one that is simplicity itself.
Is this recipe keto friendly? Also is this low sodium? Many thanks!
I don’t know a ton about Keto, but I’m pretty sure the white rice makes unsuitable for Keto. As for the sodium, it has a lot less sodium than commercial salted tuna flakes, but it’s definitely not low sodium.
İyi akşamlar kolay gelsin canım 👍
👍👍
Jelly donuts!!
😆
This is like a rice equivalent of roast beef sandwiches
Nice parallel 👊🏼
"sometimes called rice balls in english, even though they're not round".... well, just look at american football
😂 good point!
Sake or mirin
I use sake for this, but mirin would work (though it will make the filling slightly sweet).
Rice cooker cups worth... tell me youre american without telling me ypure american 😂
Here in Japan we measure rice by "gō" (合). The measuring cups that come with rice cookers are 1 gō. Since most people living outside of Japan don't know this I figured that saying "rice cooker cups" is easier to understand. If you want a recipe for cooking Japanese shortgrain rice you can watch this video: th-cam.com/video/taq88zwVRaA/w-d-xo.htmlsi=bWL5fLDksKBI6tpq the measurements are given in grams.
@@NoRecipes I'm American, and it's just a meme that we Americans will measure by literally anything that isnt the metric system hahaha
@@rue2973 😆
my cedar roasted salmon onigiri filling
soak a cedar board for 2 hours
preheat oven to 450F
remove cedar from water
place a not frozen salmon fillet skin down
brush salmon with melted butter, just enough to coat
season with salt, pepper and other dry seasoning, like garlic or anything really, smoked paprika makes the colour better later
place the cedar on the middle rack directly
cook until the meat fully flakes
remove and allow to cool
scrape the meat from the skin into a bowl
add a dash or two of lime juice or soy sauce
then enough mayonnaise to bring it together, add green onions or other small crunchy and flavourful things at this point
pack it into the rice and shape by hand, (just wet your hands and feel the rice)
wrap with nori and done.
Thanks for sharing your version!