Salmon & Tamagoyaki Onigirazu

📝 Ingredients

• 120 g sushi rice
• 195 ml water (150 ml for the rice, 45 ml for the omelette)
• 2 tbsp rice vinegar
• 2 tsp caster sugar (1 for the rice, 1 for the omelette)
• 1 pinch of salt
• 1 skinless salmon fillet (about 125 g)
• 3 eggs
• ½ tsp dashi powder
• 2 tsp soy sauce (1 for the salmon, 1 for the omelette)
• ¼ cucumber (about 80 g)
• 2 nori sheets
• 1 tsp sunflower oil

🍴 Utensils

• Small saucepan with lid
• Non-stick frying pan
• Spatula
• Bowl
• Cling film
• Large knife

📖 Steps

1. Rinse the rice in a bowl of cold water, rubbing it between your hands and changing the water 4 or 5 times until it runs almost clear. Cook it covered with 150 ml water: bring to the boil, then 12 min over very low heat without lifting the lid. Leave to rest for 10 min off the heat, covered.
2. Meanwhile, mix the rice vinegar, 1 tsp sugar and the salt until dissolved. Spread the cooked rice out in a large dish, drizzle with this mixture and fold it in with cutting motions of the spatula, without crushing the rice. Cover with a damp tea towel and leave to cool until lukewarm.
3. Heat the non-stick frying pan over medium heat, without any fat, and cook the salmon fillet for 3 to 4 min per side, until opaque all the way through. Flake it with a fork, removing any bones, then drizzle with 1 tsp soy sauce.
4. In a bowl, dissolve the dashi in 45 ml lukewarm water, then add the eggs, 1 tsp sugar and 1 tsp soy sauce. Beat with a fork without making it froth, just until the whites are well mixed into the yolks.
5. Wipe the pan, grease it with an oiled piece of kitchen paper and heat over medium-low heat. Pour in a third of the eggs and, as soon as the top is almost set, roll the omelette towards you with the spatula. Push it back to the far side, grease again, pour the next third under the roll, roll up, then finish the same way.
6. Place the rolled omelette on a board and leave to cool for 5 min. Cut it into 2 pieces of about 10 cm, then slice each piece in half horizontally to get 4 flat slices. Wash the cucumber, cut it lengthways into thin strips and pat them dry with kitchen paper.
7. Lay out a large sheet of cling film, then a nori sheet on top in a diamond shape, shiny side down. In the centre, press a quarter of the rice into a 10 cm square with wet fingers. Layer on half the salmon, 2 omelette slices and half the cucumber, then cover with another quarter of the rice.
8. Fold the four corners of the nori tightly towards the centre, like an envelope; moisten the last corner so it sticks. Wrap tightly in the cling film straight away, then make the second one the same way. Store both in the fridge overnight, seam side down.
9. In the morning, take the onigirazu out of the fridge 15 min before eating so the rice softens. Cut them in half through the cling film with a large wet knife in one decisive stroke to reveal neat layers, then take them with you just as they are.