Brown rice salmon onigiri with wakame soup

Ingredients

For 1 serving

• Brown rice80 g
• Nori seaweed2
• Salmon fillet90 g
• Wakame seaweed5 g
• Vegetable broth300 ml
• Miso1 tablespoon
• Spring onions1
• Sesame seeds1 teaspoon
• Saltto taste

Contains: soy, fish, sesame, celery,

Method

1. Rinse the brown rice and put it in a pan with twice its volume of cold water and a pinch of salt; bring to the boil, turn the heat right down, cover and cook for 35–40 minutes, until the water is absorbed and the grains are soft and sticky. Heat the oven to 200 °C (conventional).
2. Meanwhile put the salmon fillet on a lined baking tray, salt it lightly and bake at 200 °C for 12 minutes, until the flesh flakes easily with a fork; remove skin and bones and flake it with the sesame seeds.
3. Soak the wakame in cold water for 5 minutes, until rehydrated, then drain; trim the spring onion and slice it thinly.
4. When the rice is lukewarm, wet your hands and rub them with a pinch of salt; take half the rice, put half the salmon in the centre, close it up and press into a compact triangle. Repeat and wrap each onigiri in a sheet of nori.
5. Heat the vegetable stock to the boil, turn off the heat and dissolve the miso by first loosening it in a small ladle of stock (it mustn't boil or it loses its aroma); add the wakame and spring onion.
6. Serve the onigiri with the hot soup.