Preparation Instructions

• Rinse rice under cold running water until the water runs clear.
• Add rice and water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook in the Instant Pot: Add water and rice to the Instant Pot liner and close the lid, ensuring the release valve is in the sealing position. Cook on high pressure for 6 minutes and naturally release pressure for 10 minutes once done.
• Combine salmon filling sauce ingredients (soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ground ginger) in a small bowl and stir together.
• Heat avocado oil on a skillet over medium high heat until shimmering. Add salmon skin side down, sprinkle the top with salt, and cook for 4 minutes without moving. Flip and reduce heat to medium, pan fry until cooked through, about 3-5 minutes.
• Transfer the salmon to a bowl, discard the skin, add the sauce, and use a fork to flake and stir to combine.
• When the rice is done, add 2.5 tablespoon of soy sauce and mix well until uniform in color.
• Once the rice is cool enough to handle but still warm, shape the onigiri compactly.
• To shape by hand, wet hands to prevent sticking, grab about ½ cup of rice, flatten into a circle, add 1 tablespoon of salmon filling in the center, cover with rice and shape into a tight flattened triangle.
• Alternatively, using a mold, wet the inside of the mold, fill with ¼ cup of rice, add 1 tablespoon of salmon filling, cover with another ¼ cup of rice, close the mold tightly, and remove.
• Place the shaped onigiri on a parchment paper lined plate or wooden cutting board. Sprinkle the front and back with potato starch.