Salmon Onigiri (Japanese Rice Balls)
Learn how to make a popular Japanese rice ball, Salmon Onigiri! With only four ingredients, you can have them ready in under ten minutes!
Looking for more onigiri recipes? Try my Tuna Mayo Onigiri, Umeboshi Onigiri, Egg Onigiri!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Salmon Onigiri:
How To Make Salmon Onigiri: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Grill a salmon fillet and break it into flakes.
Step 2
Put the rice in a small bowl and add the salmon in the center.
Step 3
Form a triangle shape by pressing gently with both your hands.
Step 4
Wrap the triangular rice with nori.
Here you go! Eat right away if you like crispy nori seaweed. Or wait a few minutes for the softer texture, like the picture!
A Different Way to Wrap Nori
Here’s another method for wrapping the nori around the rice. With this technique, the rice is wrapped from both sides, so you don’t have to worry about the rice falling apart when eating.
- Place the triangular-shaped rice in the center of the nori.
- Fold the nori on both sides diagonally.
- Fold the lower part of the nori toward the bottom of the rice.
I recommend placing the ingredients on top of an Onigiri, like the picture above. It’s not only easy for you to see what’s inside, but it also looks so cute!
Variations
Looking for variations? The possibilities are endless when it comes to making onigiris! Here are five ways to customize your salmon onigiri. (I use store-bought salmon flakes for these variations.)
- Salmon, sesame seeds, and nori seaweed
- Salmon, sesame oil, and scallions
- Salmon, cheese
- Salmon, shio kombu, nori seaweed
- Salmon and soy sauce (mix them with rice and grill in a pan)
You can also make your salmon onigiri more interesting by adding mayonnaise, curry powder, and chili sauce (if you love spicy).
Storage
Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:
Grab Your Onigiri Filling eBook!
Looking for more onigiri filling ideas? Check out our Onigiri eBook! From classics to creative options, all compiled conveniently in one place!
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Discover the World of Onigiri Fillings in this comprehensive ebook!
More Onigiri Recipes You Might Like
Leave a Rating!
I hope you enjoy this Salmon Onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Salmon Onigiri (Japanese Rice Balls)
Print Pin SaveEquipment
- Small Bowl (This oxo tot small bowl is perfect for small onigiri)
Ingredients
- 14 oz Cooked Japanese short-grain rice, 4 small bowls of rice, 400g
- 2 Nori sheets
- pinch of Salt
- 1 Salmon fillet
Instructions
- Prepare salmon: Grill a salmon fillet until it's cooked through. Once cooled, break the salmon into flakes.
- Nori sheet: Divide a Nori sheet into three equal pieces.
- Collect ingredients: Gather cooked Japanese rice, the nori sheets, the salmon, a bowl of water, and salt.
- Rice and salmon: Fill a small bowl halfway with rice, create a small dent in the center, and add the salmon flakes. Fill the rest of the bowl with more rice.
- Water and salt on your hands: Wet both hands with water, put some salt (2 fingertips of salt) on your palm, and rub between your hands.
- Shape rice: Place the rice on your hand and hold it with both hands. Form a triangle shape by pressing gently with both your palms and fingers while rolling it several times.
- Wrap: Wrap the triangular rice with nori.
Video
Notes
- Storage: Wrap each one with plastic wrap, put it in a container, and keep them in the fridge for a couple of days and one month in the freezer.
- Variations: See the “Variations” section for more salmon onigiri ideas.
- Japanese short-grain rice (starchy and sticky) is ideal for making onigiri. If you are new to cooking rice, see “How to cook Japanese stove on the stove.”
- The filling amount is up to you, so feel free to tweak it for your preference.
