- 2 ¼ cups white, short-grain, Japanese rice (or medium-grain California rice).
- rice wine vinegar
- ¼ lb sashimi-grade salmon
Broil the salmon until justflaking.
Cook the rice. Add rice vinegar until the flavor of the rice is right–like sushi rice. This should be ¼ to ½ cups of rice wine vinegar.
Make tightly-squished balls of rice with bits of salmon hidden in the middle. Using an onigiri mold makes this easy.
You can put other things in the middles too!