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Teriyaki Salmon Onigiri (Japanese Rice Cakes)
Teriyaki Salmon Onigiri (Japanese Rice Cakes)

Before you jump to Teriyaki Salmon Onigiri (Japanese Rice Cakes) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Climb stairs. Rather than using an elevator, take the stairs to the floor you live or work on. This isn’t as simple to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a great way to get some extra exercise. If you do work on a very high floor, why not get off the elevator a couple of floors early and walk the rest of the way? So many people choose the elevator over clambering even a single flight of stairs. That one flight of stairs—when taken a several times a day—can be just the extra boost that your system needs.

There are plenty of things you can pursue to become healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. You can do tiny things every day to improve upon your health and lose weight. Being intelligent about the selections you make each day is a start. Getting as much physical exercise as possible is another factor. The numbers on the scale aren’t the only indication of your lifestyle choices. It is more about making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to teriyaki salmon onigiri (japanese rice cakes) recipe. You can have teriyaki salmon onigiri (japanese rice cakes) using 8 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Teriyaki Salmon Onigiri (Japanese Rice Cakes):
  1. Use 250 g sushi rice
  2. Provide 3 table spoons sushi rice seasoning
  3. You need 2 sheets sushi nori (roasted seaweed sheets)
  4. Use 2 salmon fillet portions
  5. Use 1 tablespoon honey
  6. You need 50 ml soy sauce
  7. Use Sesame seeds
  8. Provide Chilli spice mix or a decorative seasoning of your choice
Steps to make Teriyaki Salmon Onigiri (Japanese Rice Cakes):
  1. Prepare the sushi rice: Rinse the rice 3 or 4 times until the water runs clear. Add to a pan with 330ml of water and bring to the boil. Cover and simmer for 10 minutes. Remove from heat and leave with lid on to steam for 20 minutes. Mix in a bowl with the sushi rice seasoning and stir lightly with a wooden spoon until it reaches somewhere near room temperature. Use a fan to speed this process up.
  2. Prepare the filling: Mix the honey, soy sauce and garlic powder together in a small bowl with a little hot water from a kettle. Gently pan-cook the salmon fillets for a couple of minutes, then add the teriyaki sauce. Gently flake the salmon as it cooks. The sauce should be reduced to a sticky reside that covers the salmon flakes.
  3. Wet your hands, then take a handful of the sushi rice and roll into a ball. Then form into a cup-shape and fill with some of the salmon. Push the edges of the cup together, adding a little more rice if needed so the salmon is completely covered. Then form into a shape of your choice - balls are good, but go for a traditional Japanese triangle/wedge shape for real authenticity.
  4. Take a sheet of sushi nori and place around the cake, leaving plenty of rice exposed. A single short strip of nori folded around the bottom of the cake is the easiest approach, or you can completely cover the bottom of the cake as shown in the photo - use a little water as 'glue' to make the nori stick.
  5. Sprinke the sesame seeds and some chilli powder on the exposed rice.
  6. Enjoy!

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