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Japanese salmon, cheese and seaweed rice ball

Triangle-shaped rice balls on a white plate

Japanese salmon, cheese and seaweed rice ball

Name: Japanese salmon, cheese and seaweed rice ball
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 3
Cuisine: Japanese
Ingredients: 1 tsp oil for frying; 30g salmon; 2 small Korean nori sheets; 400g cooked sushi rice (see notes); 30g cheddar grated

Makiko Sano

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Serves 2 - 3

Easy

Prep: 25 mins

Cook: 10 mins

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My children love onigiri with cheese. I never had it when I was young but they’re so delicious with salmon

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Try Japanese salmon, cheese and seaweed rice balls, then discover our onigiri, Japanese-style rice salad, wakame seaweed salad, mochi or one of our other Japanese recipes.

Makiko Sano is a chef, teacher and five-time cookbook author. She grew up in Japan but is now based in London where she runs a restaurant, cookery workshops and teaches neuro-diverse children the art of Japanese cooking. Her new book, Rice, is published by Headline on 14 August.

How to cook rice

Put 300g of sushi rice in a bowl and top with cold water. Gently swirl the rice around with your fingers. Tip away some of the liquid, which will look cloudy, and add clean water. Repeat the process several times until the water runs clear. Alternatively, put the rice in a sieve and run it under the cold tap, swirling it around until the water runs clear. Soak the rice in a bowl of water for 30 mins before draining thoroughly. Tip the rice into a heavy-based pan, which will help to protect it from the heat as it cooks. Add 340ml of cold water and bring the pan to the boil over a medium (not high) heat. Once boiling, put on a tight-fitting lid and turn down the heat to low. Simmer for 12 mins, then turn off the heat. Leave the lid on and let the rice rest for an additional 10 mins to finish steaming. Remove the lid and gently fluff the rice with a flat wooden spoon to release any extra steam, then serve.