Nori-Wrapped Rice and Salmon Bites

Ingredients

• 2 cups sushi rice, uncooked
• 2 1/4 cups water
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 8 ounces salmon fillet, skin removed
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon mayonnaise
• 4 sheets nori, cut into quarters
• 1 tablespoon sesame seeds, for garnish
• 1 green onion, thinly sliced, for garnish

Method

1. 1

   Rinse the sushi rice in cold water until the water runs mostly clear, then drain well.

2. 2

   Combine the rice and water in a saucepan, bring to a boil, then cover and reduce heat to low.

3. 3

   Simmer covered over low heat until the water is absorbed and rice is tender.

   15:00 · Simmer rice
4. 4

   Remove from heat and let the rice stand covered to steam.

   10:00 · Rest rice
5. 5

   Whisk together the rice vinegar, sugar, and salt until dissolved, then fold into the warm rice. Spread rice on a baking sheet to cool slightly.

6. 6

   Preheat the oven to 400°F. Place the salmon on a small foil-lined baking sheet and season lightly with salt.

7. 7

   Bake the salmon until just cooked through and opaque.

   12:00 · Bake salmon
8. 8

   Flake the baked salmon into small pieces with a fork, then mix with soy sauce, sesame oil, and mayonnaise until evenly combined.

9. 9

   Scoop about 2 tablespoons of seasoned rice into your palm, flatten slightly, and spoon a small amount of the salmon mixture into the center. Fold the rice around the filling and shape into a compact oval bite.

10. 10

    Wrap a quarter sheet of nori around the base or around the middle of each rice bite, pressing gently to adhere.

11. 11

    Arrange the bites on a serving platter and sprinkle with sesame seeds and sliced green onion before serving.