Steps

1. Pat dry the moisture from 1 salted salmon fillet with paper towels. (Key Tip!) Wiping off moisture removes any gamey smell and helps it cook nicely.
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2. Line a frying pan with aluminum foil and place the salted salmon skin-side down. (Key Tip!) If you don't have aluminum foil, lightly grease the pan with vegetable oil.
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3. Cover with a lid and cook over low to medium heat for about 5 minutes, then flip. Cook the other side for another 3 to 5 minutes in the same way. (Key Tip!) Steaming while cooking will make the flesh fluffy.
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4. Once cooked, turn off the heat and let the salted salmon cool down to room temperature.
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5. Wash 5 perilla leaves and pat them dry with paper towels. Trim off the stems, roll them from the front, and cut in half. Stack the cut sides and julienne.
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6. Once the salted salmon has cooled, carefully remove all bones and lightly flake the flesh. (Key Tip!) Discard the skin as it is not used.
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7. In a small bowl, combine 1 tsp soy sauce and 1/2 tsp Chinese chicken stock powder. Microwave for 10 seconds at 600W and mix well. If not fully dissolved, microwave for another 10 seconds. (Key Tip!) It's okay if about 80% is dissolved.
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8. Add the prepared seasoning mixture to 350g of warm cooked rice and mix thoroughly. (Key Tip!) Adding to hot rice helps the Chinese chicken stock powder dissolve completely. Slight unevenness can add an interesting flavor accent.
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9. Add 1 tsp sesame oil, 3g bonito flakes, and 2 tsp toasted sesame seeds to the rice and mix well.
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10. Add the flaked salmon and mix gently.
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11. Finally, add the julienned perilla leaves and mix lightly. (Key Tip!) Perilla leaves are delicate, so add them last.
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12. Shape the mixed rice into your desired onigiri form. (Key Tip!) The ingredients are a bit large, making them prone to falling apart. After shaping, firmly press with plastic wrap to prevent them from crumbling.
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