5 from 17 votes

Servings onigiri

Grilled salmon is a classic onigiri that everyone loves. Simple, delicious, and perfect for snacks or bento lunches. Learn how to make it at home!

For onigiri basics, check out Onigiri 101 (Beginner’s Guide).

two salmon onigiri rice balls on a white plate.

Why You Will Love This Recipe

The salty salmon pairs well with plain rice.
Perfect for a quick lunch or a portable snack!
Plus, enjoy five tasty salmon filling variations!

Recipe Ingredients

You’ll need the following ingredients to make this onigiri:

Salmon: Use fresh, raw salmon and grill it for the best flavor. If you prefer a quicker option, you can use store-bought salmon flakes from a Japanese grocery store. It’s a handy pantry staple!
Japanese rice: Use Japanese short-grain rice for making onigiri as it’s sticky and can hold the shape of a triangle.
Nori seaweed: A type of seaweed that’s dried, crispy, and sold in sheets like the picture above. Get this full-size nori sheet (8.3”x 7.5” or 21 x 19 cm in general) at a grocery store. This size is too large for onigiri (perfect for a sushi roll, though), so we are going to divide it into 3.

How To Make Salmon Onigiri: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

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.

salmon onigiri rice balls on a white plate.

Eat right away if you like crispy nori seaweed. Or wait a few minutes for the softer texture, like the picture above!

Recipe Tips

Shaping onigiri can be tricky, especially if the rice sticks to your hands. To make it easier, dampen your hands with water or use plastic wrap to handle the rice without a mess.
Getting that perfect triangular shape can also be challenging. Using a mold or shaping the rice with plastic wrap can help you make uniform onigiri every time.
When wrapping with nori, pay attention to the texture of the sheet—one side is shiny, and the other is slightly rough. Make sure the shiny side faces outward for a more polished and appetizing look.

Storage

Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:

Wrap each onigiri tightly in plastic wrap to maintain its moisture.
At room temperature, onigiri can be stored for up to half a day.
In the fridge, they can be kept for a couple of days.
If you plan for longer storage, freeze them for up to one month. When freezing, avoid wrapping the nori sheet. Reheat in a microwave just before eating to prevent dryness; do not thaw at room temperature.

What To Serve With

Onigiri pairs well with many different dishes! I suggest serving it with tamagoyaki (Japanese rolled omelet), pickled daikon radish, tofu seaweed salad, and miso soup.

Variations

Are you looking for more salmon-filling variations? 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 and cheese
Salmon, shio kombu, and 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).

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.

How to wrap onigiri in nori seaweed step by step.

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!

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Easy Grilled Salmon Onigiri Recipe (With Video!)

5 from 17 votes

Prep: 5

Cook: 5

Total: 10

Servings: onigiri

Author: Juri Austin

Grilled salmon and freshly cooked Japanese rice make the perfect match for this classic salmon onigiri! It's a simple yet delicious rice ball that everyone—from kids to adults—will love. Learn how to make it and enjoy it for an afternoon snack or bento box lunch!

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2 salmon onigiri rice balls on a white plate.

Ingredients

▢ 1 Salmon fillet
▢ 14 oz Cooked Japanese short-grain rice, 4 small bowls of rice, 400g
▢ 2 Nori sheets
▢ A little Salt, for shaping onigiri

Instructions

Preparation: Grill a salmon fillet until it's cooked through. Once cooled, break the salmon into flakes. Cut the nori sheet into three equal pieces. Prepare the cooked rice, a bowl of water, and salt.
Assemble: Place some rice in a small bowl, make a small dent in the center, and add the salmon flakes. Cover with more rice.
Shape the Onigiri: Wet your hands with water, sprinkle salt (using two fingertips) on your palms, and rub together. Place the rice in your hand and gently press with both palms to form a triangle, rolling it a few times to shape.
Wrap: Wrap the rice ball with a piece of nori.

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.
To prevent rice from sticking, wet your hands or use plastic wrap.
Using an onigiri mold makes shaping triangles quick and easy.
When adding nori, place the shiny side outward for a polished look.

Video

Nutrition

Serving: 1servingCalories: 188kcalCarbohydrates: 32gProtein: 8.8g

This nutritional information is estimated and provided for general reference only.

Course: Rice

Cuisine: Japanese

Keyword: onigiri, salmon

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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