If you’ve never tried making these little rice gems at home, salmon onigiri is the best place to start. They’re one of Japan’s favorite snacks for a reason. Imagine tender, savory salmon wrapped inside fluffy, sticky rice, all hugged together by a strip of nori seaweed. Onigiri is filling, easy to make, and perfect as a meal on-the-go.
Salmon onigiri doesn’t need any fancy ingredients—just a few staples to recreate a taste of Japan right in your kitchen. The soft, warm rice, seasoned with a bit of salt, complements the tender salmon, which you can make as simple or seasoned as you like. Some like to add a bit of soy sauce or mirin to the salmon for an extra layer of flavor, but even just salt is enough to let the fresh ingredients shine.
These onigiri are as fun to shape as they are to eat, and you can easily make them for lunches, picnics, or even late-night snacks. Plus, you’ll love the wholesome, satisfying bite they offer every time. So, gather your rice, salmon, and nori, and let’s dive into this easy onigiri recipe!
Recipe Summary:
This Easy Salmon Onigiri recipe brings Japanese flavors right to your home. Tender salmon and seasoned rice come together for a delightful snack or light meal that’s filling, easy, and perfectly portable.
Family Favorite Onigiri
I started making these when my family wanted something a little different for lunch, and it quickly became a household favorite. My husband loves taking one to work, and the kids adore how easy and fun they are to eat. Now, every time we make them, it feels like a mini culinary adventure!
Why This Salmon Onigiri Is a Must-Try
- Easy and Quick: Perfect even if you’re new to Japanese cooking.
- Portable: A great snack to pack for picnics, road trips, or work lunches.
- Customizable: Adjust fillings, rice seasoning, or even shapes to suit your taste.
Cuisine: Japanese
Tips for Perfect Onigiri
- Use Japanese Short-Grain Rice: This type of rice is sticky and ideal for onigiri, holding its shape well.
- Shape Gently: Don’t press too hard when shaping, or the rice will become dense.
- Customize Seasoning: Try mixing sesame seeds or furikake into the rice for added flavor.
Substitutions and Variations
- Alternative Fillings: Try tuna with mayo, pickled plum (umeboshi), or shrimp tempura for a different twist.
- Brown Rice Option: For a healthier version, use short-grain brown rice, though it may be less sticky.
- Vegan Option: Replace salmon with a filling like sautéed mushrooms or seasoned tofu.
Make a Healthier Version
- Less Salt: If watching sodium, reduce salt in the rice and use unseasoned salmon.
- Use Whole Grains: Swap white rice with brown short-grain rice for extra fiber.
- Air-Fry Salmon: For a healthier filling, air-fry salmon instead of frying or pan-cooking.
Closing:
And that’s it! A simple, delicious onigiri recipe that’s so easy, you’ll want to make it every week. Let us know how your onigiri turns out, and if you’re looking for more Japanese recipes, check out some of our other favorites!
Frequently Asked Questions
- Can I make onigiri with leftover rice?
Yes, as long as it’s short-grain rice and slightly warm so it sticks together. - How do I store leftover onigiri?
Wrap each onigiri in plastic wrap and refrigerate. For best results, consume within 1 day. - Is there a substitute for nori?
You can skip nori, but it adds flavor and helps with handling. - Can I freeze onigiri?
Yes, wrap them individually, freeze, and thaw in the refrigerator before eating. - What other fillings can I use?
Try tuna with mayo, pickled plum, or chicken teriyaki as other delicious options!
Easy Salmon Onigiri: The Perfect Japanese Rice Snack!
- Total Time: 10 minutes
Description
Hey there, onigiri lovers! If you’ve never tried making these little rice gems at home, salmon onigiri is the best place to start.
Ingredients
4 ounces leftover salmon (sub for canned salmon)
1 tablespoonkewpie mayo
1 tablespoonsriracha
3 cups leftover cooked plain rice (sub fresh steamed rice)
2 tablespoonrice vinegar
2 tablespoonmirin
Assembly the onigiri:
1 tablespoon sesame oil for pan frying the onigiri
nori sheets cut lengthwise
furikake (optional, highly recommended)
Instructions
Step 1: Prepare the Salmon variety of fillings
- If you have leftover salmon, flake it into small pieces using a fork and a small bowl of water.
- In a small bowl, combine the flaked salmon with 1 tablespoon of Kewpie mayo (a Japanese-style mayonnaise) and 1 tablespoon of sriracha sauce. Adjust the sriracha to your preferred level of spiciness. Mix well until the ingredients are evenly combined.
Step 2: Season the Rice
- Take your leftover cooked jasmine rice and place it in a microwavable large bowl.
- Heat up your rice in the microwave for 1 minute or until it is warmed and soft.
- Add 2 tablespoon of mirin and 2 tablespoon of rice vinegar – adjust the taste to your liking.
Step 3: Shape the Onigiri (BY HAND)
- Wet your hands with a small bowl of water to prevent the rice from sticking. Take a handful of seasoned rice and place it in your palm.
- Flatten the warm rice in your hand and create a small well in the center for the salmon filling.
- Add a spoonful of the creamy salmon mixture into the well.
- Encase the filling with the rice and shape it into a triangle shape or oval triangular shape, whichever you prefer. Press the rice gently to ensure it holds its shape using an onigiri mold.
Shape the Onigiri (BY MOLD)
- Place seasoned rice in the mold, filling it halfway, and create a slight hollow for your chosen fillings.
- Spoon your desired filling into the hollow, then top with more rice to fill the mold completely.
- Seal with the lid, and press down firmly. Uncover, invert the mold, and press the bottom button to release your onigiri.
Step 4: Pan fry and wrap with nori
- Brush the onigiri with a little bit of sesame oil. Pan-fry the onigiri until it becomes slightly crispy and the rice develops a golden-brown crust. Place them on a baking sheet lined with parchment paper.
- Take nori strips (nori seaweed) and wrap them around the onigiri. The nori strips will not only add a different flavor but also make it easier to hold and eat.
Step 5: Garnish (Optional)
- If desired, sprinkle some black sesame seeds, white sesame seeds, or toasted sesame seeds over the top of your onigiri for extra flavor and texture.
- Prep Time: 5
- Cook Time: 5
Nutrition
- Serving Size: 3
