Rice Balls with Salmon Filling

Ingredients

• 300 g sticky rice (or short-grain rice)
• 3 tbsp Rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp paprika powder
• 100 g very fresh salmon fillet
• 100 g red bell pepper
• 1 tsp soy oil

Instructions

1. 1.

   Rinse the rice in a sieve until the water runs clear. Add 600 ml water to a pot, add the rice and bring to a boil over high heat. As soon as foam starts to form, turn off the stove and let the rice rest on the still warm burner for about 15 minutes. During cooking keep the lid on and use a pot with a glass lid if possible.

2. 2.

   Whisk together vinegar, sugar, salt, and paprika; pour into the hot rice, mix well, and allow to cool.

3. 3.

   Wash the salmon, pat dry, and dice very finely. Wash, trim, and dice the bell pepper; sauté in hot oil for 3-4 minutes while stirring until tender. Remove from heat and let cool.

4. 4.

   Take portions of the cooled rice, shape into balls, press a hollow in the center, fill with diced paprika and salmon, then wrap the rice around to form a triangle. Use an onigiri mold if available.

5. 5.

   Serve sprinkled with chopped herbs and accompanied by soy sauce as desired.