Directions
- 1Season the sushi rice with sushi vinegar by mixing it through gently.
- 2In a large bowl, mix together chopped salmon, Japanese mayo, sriracha, and chives. Chill the mixture.
- 3Using an onigiri mold or clean wet hands, form the rice balls with salmon mixture in the center.
- 4Preheat oil in a pan. Shallow fry each rice ball on each side just until golden brown.
- 5Brush each side with ponzu, wrap with seaweed, garnish with more filling, and top with a slice of jalapeno.
Ingredients
- 3 cups sushi rice
- 2 tbsp sushi vinegar
- 0.5 lb sashimi grade salmon
- 2 tbsp Japanese mayo
- 2 tbsp sriracha
- 2 tbsp sliced chives
- 3 tbsp ponzu
- 1 jalapeno
Equipment
knifebowlonigiri moldfrying pantongs
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