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Grilled Japanese Salmon (Shiojake/Shiozake) for Onigiri



Grilled salted salmon is a popular Japanese food dish. The dish is made of grilled salmon, which is usually served with white rice and is seen as a household dish in Japan. It can also be found on most restaurant menus as well as in many homes. That is why it is so popular as a filling for onigiri.


Grilled salted Salmon ( Shiojake/Shiozake) is a favorite in Japan

Grilled salmon is a favorite in Japan. The Japanese love their fish, which may be why grilled salmon so popular. It’s not just about how it tastes, but also about how the dish looks. Salmon is cooked to perfection, and the glistening, golden-brown skin has a delicious texture that makes it irresistible to many people.


The Japanese have been making salted salmon for centurties and it has become one of their most traditional dishes. Not only is it tasty, it is extremely healthy as it uses 2 simple ingredients to prepare, salt and sake and then grilled or broiled to perfection. Not only is it served as a main course at home or restaurants, but is it also a favourite filling for onigiri or Japanese rice balls. Let's take a look on how to make onigiri with salted salmon.



Recipe for Japanese Grilled Salted Salmon

Cooking Time: 15-20 minutes

Makes 6 Onigiri

Difficulty Level: Easy


Ingredients:

100 gms of salmon fillet, skinless

½ TBSP sake or mirin

¼ TBSP brown sugar

¼ tsp sesame oil


Step by step to make Miso Salmon for Onigiri


  1. Clean and pat dry salmon

  2. Put sake onto the salmon and sprinkle salt on salmon.

  3. Let the salmon marinte for at least 30 minutes. It can also be left in the fridge and marinated overnight..

  4. Preheat the broiler. Coat a sheet pan with cooking spray.

  5. Place salmon on the sheet pan and drizzle a oil onto the salmon.

  6. Broil or grill on high for 8-10 minutes until salmon is cooked. The meat should be opaque and flakes easily with a fork.

  7. Let the salmon cool down and use a fork to flake the salmon meat. Use as filling for onigiri.






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