Dill-Cured Salmon Rice Balls — Cured Salmon Rice Balls - Gravlax Onigiri
Swedish dill and juniper-cured salmon gravlax wrapped around Japanese onigiri seasoned rice balls, served with nori strips, a soy-mustard dipping sauce, and pickled cucumber.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush juniper berries with the flat of a knife. Finely chop dill. Pat salmon dry. Thinly slice cucumbers into rounds. Cut lemons into wedges. Cut nori sheets into 3 strips each with kitchen scissors.
Build 1
Combine 4 tbsp salt, 2 tbsp sugar, juniper, and half the dill in a small bowl. Pat the cure mix over both sides of the salmon fillets, drizzle with vodka, wrap tightly in plastic, and rest in the fridge 45 minutes for a quick cure.
Boil
Rinse rice under cold water until water runs clear. Combine rice with 360ml water in a medium pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 15 minutes. Rest off the heat 10 minutes.
Build 2
Whisk 2 tbsp rice vinegar, 2 tsp sugar for rice, and 0.5 tsp salt in a small bowl until sugar dissolves. Tip cooked rice into a wide bowl, drizzle with the seasoned vinegar, and fold gently with a wooden spatula 90 seconds until rice glistens. Rest until just warm.
Build 3
Toss cucumber rounds with 2 tsp rice vinegar and 1 tsp sugar in a small bowl. Press down and rest 10 minutes until cucumbers soften and release liquid. Whisk soy sauce, Dijon, honey, sesame oil, and remaining dill in a separate bowl for the dipping sauce.
Plate
Unwrap salmon, brush off excess cure, and pat dry. Slice salmon into 12 thin sashimi-style strips. With wet hands, shape rice into 6 triangle onigiri roughly 6cm wide. Drape 2 strips of cured salmon across each onigiri, wrap a nori strip around the base, scatter sesame seeds across the top, and arrange on plates with pickled cucumber, dipping sauce, and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.