Smoked Miso Salmon Onigiri Skewers

Instructions

1. 1

   Cook the sushi rice according to package directions. While the rice is cooking, prepare the sushi vinegar by whisking together rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.

   ~20 min
2. 2

   Once the rice is cooked, transfer it to a large bowl. Gently fold in the sushi vinegar using a cutting motion with a rice paddle or spatula. Cover with a damp cloth and let it cool slightly.

   ~10 min
3. 3

   In a small bowl, combine the white miso paste, mirin, sake, yuzu juice, and smoked paprika. Mix well to create the miso glaze.

   ~5 min
4. 4

   Cut the salmon fillet into roughly 1-inch cubes. Marinate the salmon cubes in the miso glaze for about 10 minutes.

   ~15 min
5. 5

   Lightly dampen your hands with water. Take a portion of sushi rice (about 1/3 cup) and flatten it in your palm. Place a marinated salmon cube in the center and gently wrap the rice around it, forming a compact ball or triangle, similar to an onigiri. Repeat with remaining rice and salmon.

   ~15 min
6. 6

   Preheat your grill to medium-high heat. Lightly oil the grill grates or line with parchment paper to prevent sticking.

   ~5 min
7. 7

   Carefully thread the salmon and rice balls onto skewers, leaving a small gap between each. Grill the skewers for 3-4 minutes per side, or until the rice is lightly golden and slightly crispy, and the salmon is cooked through. Baste with any remaining miso glaze during the last minute of grilling.

   ~8 min
8. 8

   Garnish the skewers with sesame seeds and thinly sliced nori seaweed if desired. Serve immediately.