Salmon Teriyaki Onigiri

In Japan, onigiri come in many varieties, ranging from simply salted to stuffed with tofu, fish, or pickled fruits and vegetables. This version features salmon coated in a sweet-savory teriyaki sauce that caramelizes in the pan. Chefs Erika Nakamura and Jocelyn Guest especially love how portable and endlessly adaptable onigiri can be, making them ideal on-the-go meals for their two young children. Nakamura and Guest recommend using good quality sushi rice to achieve the right texture. They also keep a batch in the freezer so warm rice balls are just a quick zap in the microwave away. Just be sure to omit the nori until ready to serve; otherwise it’ll wind up soggy beyond remedy.