Tokyo (Shibuya vibes) — Salmon Onigiri
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I often keep onigiri in mind as a little compass when I want to eat simply without giving up on flavour. In Tokyo, amid Shibuya’s vibrant energy, I love the idea of a discreet, portable, straightforward meal that keeps pace with the city without wearing me out. In LaBouffe, that is exactly what I look for when I talk about a recipe: a useful gesture, genuine comfort, and the very tangible pleasure of taking care of myself without weighing down my day. I find something there that feels like me, somewhere between my desire for meaningful sharing and my taste for meals that bring body and mood back into harmony. So I make a salmon onigiri, a Japanese classic that I find both humble and deeply right. I use short-grain Japanese rice, rinsing it carefully until the water is almost clear, then cook it until it is just sticky enough. I grill a salmon fillet, flake it, and also set aside a sheet of nori, a little fine salt and, if I feel like it, a few sesame seeds. When the rice is lukewarm, I lightly salt my hands, take a portion of rice, tuck the salmon into the centre, then shape it into a triangle or a firm ball without pressing too harshly, so that the texture stays tender. I finish with the strip of nori at the last moment, because I love the contrast between the soft rice and the seaweed, still slightly crisp. I eat this onigiri the way I often experience my most satisfying meals: quietly, without excess, but with real attention. I can take it with me after going out, share it as a savoury breakfast, or enjoy it with miso soup and green tea. I think this recipe says a great deal about Japanese cuisine: simple elegance, balanced nutrition, and a way of making everyday life brighter. And I, who still believe in encounters that do us good, know that such an honest dish can already be a beautiful way to take care of oneself.
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Where: JP