Sriracha Mayo and Teriyaki Salmon Onigiri with Miso Soup

Made Sriracha Mayo Salmon Onigiri and Teriyaki Salmon Onigiri. Instant Miso Soup, uses too big of bowls for the soup but very happy with how it turned out.

By Michael Coffin

Ingredients

• 1 lb Salmon
• 1 tsp sesame oil
• 1/4 cup of chopped green onion
• 1-2 cups of sushi rice
• 1-2 tbsp of teriyaki sauce
• 1-2 tsp soy sauce
• 2 tbsp of mayo
• 2 tbsp of sriracha
• A couple seaweed wraps sliced into 1 inch wide ribbons

Instructions

1. Salt salmon with 1-2 tsp or salt and let dry brine for 30 minutes to 1 hour in the fridge. Pat dry. Place salmon skin side down on oiled pan, turn heat to medium low. After 10-15 minutes it should be ready to flip. Sear until 145 F internal or take off at 135 F internal and let fish come up to temp. Let cool before using.
2. Thoroughly wash 1-2 cups of rice until water runs clear. Use rice cooker to cook until done. Take out and let rice cool until its warm but not hot.
3. Slice green onion thinly. Slice seaweed with tip of knife to desired thickness.
4. Mash salmon in 2 bowls. In 1 bowl add mayo, sriracha, soy sauce, and sesame oil and mix until smooth sauce with salmon mixed. In the other mix in teriyaki with salmon. Add green onion to both and mix lightly to not crush onion.
5. In a onigiri mold add a layer of rice on the bottom and sides of walls. In center add roughly 1-3 tsp of salmon. Top with another layer of rice and make sure its smooth. Use press to form onigiri in mold. Remove onigiri and wrap single seaweed around.
6. Boil water. Add 3/4 cup of water to bowl. Stir in Mix.
7. Enjoy!