Delicious onigiri with a creamy center, featuring rice seasoned for sushi, smoked salmon, and avocado.
Videoricetta
Ingredienti
- 300 g sushi rice
- 350 ml water
- 3 tablespoons sushi seasoning by Acetificio Andrea Milano
- Smoked salmon, cut into strips
- Avocado, cut into small pieces
- Mayonnaise, to taste
- Cream cheese, to taste
- Nori seaweed
- Black sesame seeds
- Soy sauce
Procedimento
- Rinse the rice thoroughly under cold water until the water runs clear.
- Cook the rice in 350 ml of water: bring to a boil, then cover and cook over low heat for about 12–15 minutes. Turn off the heat and let it rest for 10 minutes without removing the lid.
- Transfer the rice to a bowl and season it with sushi seasoning, stirring gently to avoid crushing the grains.
- Prepare the filling by mixing together smoked salmon, avocado, a little mayonnaise, and cream cheese.
- Lightly dampen your hands, take a portion of the rice, and form a base.
- Place the filling in the center and seal it, shaping it into the classic onigiri triangle or oval.
- Partially wrap with a strip of Nori seaweed and finish with a sprinkle of black sesame seeds.
- Serve with soy sauce on the side.
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Onigiri
Delicious onigiri with a creamy center, featuring rice seasoned for sushi, smoked salmon, and avocado.
Ingredienti
- 300 g sushi rice
- 350 ml water
- 3 tablespoons sushi seasoning by Acetificio Andrea Milano
- Smoked salmon, cut into strips
- Avocado, cut into small pieces
- Mayonnaise, to taste
- Cream cheese, to taste
- Nori seaweed
- Black sesame seeds
- Soy sauce
Procedimento
- Rinse the rice thoroughly under cold water until the water runs clear.
- Cook the rice in 350 ml of water: bring to a boil, then cover and cook over low heat for about 12–15 minutes. Turn off the heat and let it rest for 10 minutes without removing the lid.
- Transfer the rice to a bowl and season it with sushi seasoning, stirring gently to avoid crushing the grains.
- Prepare the filling by mixing together smoked salmon, avocado, a little mayonnaise, and cream cheese.
- Lightly dampen your hands, take a portion of the rice, and form a base.
- Place the filling in the center and seal it, shaping it into the classic onigiri triangle or oval.
- Partially wrap with a strip of Nori seaweed and finish with a sprinkle of black sesame seeds.
- Serve with soy sauce on the side.