Japanese Rice:

2 cups uncooked glutinous white rice (sushi rice)
2 stalks Lemongrass, crushed
3 cups water
1/2 cup rice vinegar
1 Tbsp vegetable oil
1/4 cup white sugar
1 tsp salt

Grilled Salmon:

250g Salmon
5 Tbsp Kikkoman soy sauce
5 Tbsp White Miso paste


Old Bay Furikake:

1 Tbsp McCormick Old Bay Seasoning
1 pc Nori, cut into small pieces
2 Tbsp Roasted Sesame seeds, black and white



1.Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.


2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.


3. Marinade salmon in equal parts mixture of soy sauce and miso for at least 30 minutes to 1 hour. Grill salmon for 3-4 minutes per side.


<4.Once cooked, flake salmon and add over rice and mix well to combine. Add old bay furikake over rice and mix well to combine. Shape rice into onigiri and serve.

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