Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

Trip adviser facebook Google map instagran youtube

Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 31(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 26(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 28(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 1(Mon) 10:00-12:30

    Any in-person class available

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 2(Tue) 10:00-12:30

    Ramen & Gyoza

See all

Salmon Mayo Onigiri

Categorised in: , | Link of this article

Salmon onigiri is a classic rice ball that can always be found in Japanese convenience stores and supermarkets. This recipe is an arranged version of onigiri with mayonnaise and salmon flakes dressed together. If you like mayonnaise, this is a must try!

Ingredients (4 servings) :

200g Japanese rice *steamed
2 Salmon fillet
White sesame seeds, as needed
Canola oil, as needed
Salt, as needed
4 sheets Nori seaweed

Homemade Mayonnaise:
1 Egg yolk
1 tsp (5ml) Mustard
2 tsp (10ml) Rice vinegar
120ml Canola oil
Salt & Pepper, to your taste

Directions:

1. Put egg yolk, salt, white pepper, rice vinegar and mustard in a bowl.
2. Add the oil little by little and stir them at the same speed.

3. Stir until it becomes heavy and creamy texture. 

4. Wrap a salmon fillet with aluminum and heat with medium flame until almost cooked. Then, flip and cook until brown color.

5. Remove the bones and skin from the other salmon and break into small pieces to make flakes.

6. Add mayonnaise and soy sauce. Mix all of them.

7. Prepare cooked rice, water, salt and nori seaweed before shaping onigiri.

8. Wet your palms and put a certain amount of rice on the palm. Then, make a shallow hole in the middle.

9. Put salmon mayo in a hole and half cover with the nori seaweed.

Related Video:

YUCa’s Tips:

1. Prepare the salted salmon in advance with 8% salt by weight.
2. Take out the fish bones after grilling.
3. Stir the ingredients with same speed when making mayonnaise.

About Onigiri :

Onigiri (Rice Balls)

Display mode

Virtual Class Schedule

    See all

    In-person Class Schedule

    See all

    Recipe App

    Photo

    Download

    Instagram

    See more photos