Onigiri with Pouligny and Salmon


These triangles are made of rice, a sheet of dried seaweed, and vinegar. In regards of the selection of November, we decided to include Pouligny cheese in the recipe to enjoy a real remastered version of onigiri !

Find Celine's recipes on our website or on her blog: www.lespepitesdenoisette.fr


Preparation time: 20min

Cooking time: 15min

Nb of serves: 4

Difficulty: Easy

onigiri salmon pouligny



300g japanese round rice

4 tbsp rice vinegar

2 tbsp sugar

1 teaspoon salt

1 salmon steak

90g Pouligny cheese

1 teaspoon grilled sesame

1 teaspoon black sesame

a batch of seaweed (Nori)


Cook rice in a rice cooker or in saucepan. If you opt for saucepan, you should rinse rice several times with different waters until water is clear. Bring rice in 40cl of water to a boil. When water is boiling, carry on to cook rice over low heat for 12min. Then, remove it from heat and let stand by covering the saucepan for 10min.

In the meantime, cook rice vinegar with sugar and salt without boiling it. The goal is to dissolve slowly sugar. Next, add this mix to rice while avoiding to smash rice. In a pan with a drizzle of olive oil, cook briefly salmon on all sides. Salmon must be pink inside and smooth.

Then, cut Pouligny into small cubes. In the bowl containing rice and vinegar, add crumbled salmon, Pouligny cubes, and both types of sesame.

Mix briefly without crushing rice grains. Wet your hands to prevent rice from sticking to your hands and take a ball of rice to create several steady triangles. Take a seaweed rectangle and put it delicately under the basis of onigiri.

We advise you to eat them when they've just been prepared. They don't have to be too cold and rice you used doesn't have to be prepared in advance.