Growing Chefs! Ontario Stuffed Rice “Snowballs”
Stuffed Rice "Snowballs"
Share on:
Ingredients
Fillings
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 375°F.
Place the salmon on a parchment lined baking sheet, then season with salt and pepper. Bake in the preheated oven for 10 – 15 minutes until fully cooked or an internal temperature of 135°F. Let the salmon cool slightly then flake into pieces using a fork and set aside.
Measure out the rice, water, vinegar and sugar.
Put the uncooked rice in a large bowl. Add enough cold water to wet the rice, then drain. Using your finger to gently mix the rice and wash the grains for 10 – 15 seconds. Rinse with more water, then immediately pour off any cloudy water. Repeat washing and rinsing 2 more times until the water is almost clear. Drain it well in a fine mesh sieve and shake off any excess water.
Let the rice soak for 20 minutes before cooking, then drain. Put the well-drained rice and measured water into a pot with a tight-fitting lid.
Cover the pot with the lid slightly ajar, and bring to a boil over medium heat. Once the water boils, turn the heat to low and tightly cover the lid for 12 minutes. After 12 minutes, open the lid to check if all the water is absorbed. If it is not absorbed, let cook for a few more minutes.
Remove from the stove and leave the lid on to allow the rice to steam for another 10 minutes.
After 10 minutes of steaming, remove the lid and use a spatula to fluff the rice gently into a large bowl. Add the vinegar, sugar and furikake seasoning and fold it gently into the rice until absorbed. Cover until ready to use.
In a bowl, combine the flaked salmon with kewpie mayo, soy sauce, fish sauce and sriracha and gently fold together. Season with salt and pepper to taste.
Cut the avocado in half, remove the pit and scoop from the skin. Cut the lime in half and juice into the avocado and roughly mash together.
Dice the cucumber into a small dice.
Get Cooking!
Fill a small bowl with some water and a pinch of salt. This will be for dipping your hands in to help prevent the rice from sticking to them.
Take a small scoop of rice and place it into the palm of your hand. Press down into a patty shape, and scoop 1 tablespoon of either the salmon filling or the avocado and cucumber into the middle. Take another small scoop of rice and press on top, then use your hands to gently press the rice into a ball shape. Once the rice is formed, you can choose whether to wrap the outside with nori, or toasted sesame, or just leave it plain. A traditional onigiri would be a triangle shape, but using your hand or any mould, use whatever shape your heart desires!
Growing Chefs! Ontario Recipe
Stuffed Rice "Snowballs"
Ingredients
Fillings
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 375°F.
Place the salmon on a parchment lined baking sheet, then season with salt and pepper. Bake in the preheated oven for 10 – 15 minutes until fully cooked or an internal temperature of 135°F. Let the salmon cool slightly then flake into pieces using a fork and set aside.
Measure out the rice, water, vinegar and sugar.
Put the uncooked rice in a large bowl. Add enough cold water to wet the rice, then drain. Using your finger to gently mix the rice and wash the grains for 10 – 15 seconds. Rinse with more water, then immediately pour off any cloudy water. Repeat washing and rinsing 2 more times until the water is almost clear. Drain it well in a fine mesh sieve and shake off any excess water.
Let the rice soak for 20 minutes before cooking, then drain. Put the well-drained rice and measured water into a pot with a tight-fitting lid.
Cover the pot with the lid slightly ajar, and bring to a boil over medium heat. Once the water boils, turn the heat to low and tightly cover the lid for 12 minutes. After 12 minutes, open the lid to check if all the water is absorbed. If it is not absorbed, let cook for a few more minutes.
Remove from the stove and leave the lid on to allow the rice to steam for another 10 minutes.
After 10 minutes of steaming, remove the lid and use a spatula to fluff the rice gently into a large bowl. Add the vinegar, sugar and furikake seasoning and fold it gently into the rice until absorbed. Cover until ready to use.
In a bowl, combine the flaked salmon with kewpie mayo, soy sauce, fish sauce and sriracha and gently fold together. Season with salt and pepper to taste.
Cut the avocado in half, remove the pit and scoop from the skin. Cut the lime in half and juice into the avocado and roughly mash together.
Dice the cucumber into a small dice.
Get Cooking!
Fill a small bowl with some water and a pinch of salt. This will be for dipping your hands in to help prevent the rice from sticking to them.
Take a small scoop of rice and place it into the palm of your hand. Press down into a patty shape, and scoop 1 tablespoon of either the salmon filling or the avocado and cucumber into the middle. Take another small scoop of rice and press on top, then use your hands to gently press the rice into a ball shape. Once the rice is formed, you can choose whether to wrap the outside with nori, or toasted sesame, or just leave it plain. A traditional onigiri would be a triangle shape, but using your hand or any mould, use whatever shape your heart desires!