Fish Finger Onigiri

Step 1

Cut the fish into strips (goujon size). Coat the fish pieces in flour (shaking off any excess flour).

Step 2

Season the beaten egg with soy sauce.

Step 3

Dip the fish pieces in the beaten egg. Finally coat in panko.

Step 4

Line a baking tray with grease proof paper and drizzle oil over the base of the tray.

Step 5

Place the fish goujons on the tray and turn once to coat in oil. Add more oil if necessary to ensure there is a light coating of oil on the panko.

Step 6

Place in a pre-heated oven at 180C for 20 minutes.

Step 7

Remove from the oven and set aside. Once cooled slightly, cut goujons in half.

Step 8

Leave the piping hot cooked rice aside for a minute or so to avoid burning your hands.

Step 9

Dip your hands into the bowl of water and sprinkle salt on the palms of your hands.

Step 10

Take a handful of rice and, using both hands, shape it into an oval shape. Then, using your thumb, make a hollow in the middle of the rice ball, deep enough to fit half a fish finger.

Step 11

Place the fish finger in the hollow. Gently fold the walls of the rice ball over the filling until it is completely covered.

Step 12

Using both hands shape the rice ball into a triangular or oval shape, pressing firmly on the rice so it’s secure and won’t fall apart.

Step 13

Take one of the strips of nori and wrap around the bottom of the rice ball.

Step 14

Continue to make the rice balls until all the rice and fish fingers are used.