This is a recipe from The Herald Scotland by chef Scott Fraser:
"Purists may argue that Onigiri isn't technically sushi and they'd be correct. Even so, this recipe is a great starting point for those wishing to experiment with different styles of Japanese food preparation and eventually expand their repertoire to more intricate sushi and sashimi dishes.
As well as being wonderfully easy, this recipe for smoked trout onigiri also lends itself perfectly so a whole host of occasions. The sticky wee rice balls go down a treat as party canapés, make an excellent afternoon snack, and work well as a light lunch or picnic component.
To complement the fantastic Scottish smoked trout, I've included Mara Shony Seaweed in place of traditional Japanese 'kombu'; this award-winning Scottish seasoning is more delicate in flavour, so doesn't threaten to overwhelm the delicate flavour of the fish."
Serves 4 - 6
100g RR. Spink & Sons Loch Etive Smoked Trout
3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 tbsp sugar
1 tsp salt
10g Shony seaweed
1 tbsp of Japanese mayonnaise
- Place the sushi rice and water in a medium-sized saucepan.
- Put on the lid and bring to the boil. Cook on a low heat for 5 minutes and turn off the heat. Leave to sit for 12 minutes to steam.
- Remove the rice and put into a clean bowl.
- Mix the sugar, salt and vinegar together. While the rice is still warm add the vinegar to the mixture.
- Allow the rice to cool.
- Mince the trout and fold through the rice mixture. Roll the mix into 12 balls and chill in the fridge.
- Before serving, roll each ball in the Shony Seaweed until covered. Top with a dot of Japanese mayonnaise.