Updated: Aug 19, 2020
Kind of like a sushi sandwich, or a poke bowl burrito. Either way, it's super yummy.
2 tablespoons Gochujang paste
1 tablespoon sesame seeds
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons rice vinegar
4 ounces cold smoked salmon
1 cup sushi rice
3 tablespoons rice vinegar*
3 teaspoons sugar*
1 teaspoon kosher salt
4 sheets nori seaweed sushi paper
1 carrot, peeled and cut into thin strips
Pickled red onions
Combine the Gochujang, sesame seeds, sesame oil, sugar and two teaspoons rice vinegar in a medium bowl. Add the smoked salmon and gently stir to completely cover the salmon with the marinade. Let sit in the fridge at least thirty minutes.
As the salmon marinades, cook the one cup sushi rice as instructed on the package.
Mix the 3 tablespoons rice vinegar, sugar and kosher salt in a small bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until the sugar and salt are dissolved.*
When the rice is finished cooking, add the vinegar mixture to the rice* and stir to break up any lumps. Spread out onto a plate or sheet tray so it can cool quickly.
When the rice is almost cooled, the onigirazu are ready to assemble. I recommend watching a video to see how this is done as it will make the process so much easier. You can find a quick video here. You can utilize almost any filling in this so feel free to use my suggestions or create your own variations! I used carrots, romaine lettuce and pickled red onions.
You can serve immediately or store in the fridge for a few days.
*Note: traditional onigirazu does not season the rice with vinegar and sugar. Feel free to use unseasoned rice if desired but I think it gives it a great flavor and helps keep the rice moist if being kept in the fridge more than one day.
Makes 4 onigirazu.