Looking for a simple, delicious Japanese-inspired snack? Onigiri, or rice balls, are a versatile and wholesome treat, and this salmon version is both flavorful and fun to make. Let’s dive into the perfect recipe to brighten up your lunchbox or picnic spread.
Kitchies!
Ah, salmon onigiri—something about these delightful little rice balls makes me feel instantly connected to the simplicity and comfort of Japanese cuisine. The lightly salted rice, tender flakes of salmon, and crisp nori wrapping are a trifecta of flavors that soothe the soul. Perfect for busy days, this recipe is a staple in our household, loved by both the adults and kids alike!
Onigiri, much like sandwiches in the West, are a quintessential Japanese grab-and-go meal. What’s great about this recipe is its flexibility—you can customize it to your liking or stick to this classic combination of savory salmon and rice. Whether you’re prepping for a family picnic or packing a quick lunch, these salmon onigiri are sure to delight.
And the best part? You don’t need any fancy tools—just your hands and a sprinkle of creativity!
A Quick Overview in Todd Wilbur’s Style
This easy salmon onigiri recipe combines simple ingredients like rice, salmon, and nori to create a traditional Japanese comfort food that’s both nutritious and satisfying. It’s a no-fuss recipe where the rice acts as the perfect canvas for the rich, savory salmon filling.
Once you shape the rice into triangles or balls, you’ll feel like a pro. Wrap them up in nori for an authentic touch, and you’ve got a meal or snack that travels well and tastes amazing.
Why This Easy Salmon Onigiri is a Must-Try
The Perfect Snack or Meal
- Compact and easy to carry.
- Packed with protein and carbs for energy.
- Great for meal prep or quick bites.
Deliciously Simple Ingredients
- Fresh salmon cooked to perfection.
- Steamed rice with a touch of salt.
- Crisp nori sheets for a traditional twist.
Cuisine: Japanese
Tips
- Rice Texture: Make sure your rice is slightly sticky to hold its shape well. Use Japanese short-grain rice for the best results.
- Add Flavor: Mix some furikake seasoning into the rice for added umami.
- Storage: Wrap the onigiri in plastic wrap and store separately from the nori to keep it crisp until serving.
Substitutions and Variations
- Protein: Swap salmon for tuna, shrimp, or even canned salmon for a quick fix.
- Vegan Option: Use seasoned tofu or avocado as a filling.
- Rice: If short-grain rice is unavailable, use medium-grain rice, but avoid long-grain varieties.
Make a Healthier Version
- Use brown rice for added fiber.
- Bake or steam the salmon instead of pan-frying.
- Skip the soy sauce or use a low-sodium version.
Closing in Todd Wilbur’s Style
And there you have it—an easy salmon onigiri recipe that’s both fun to make and satisfying to eat. Whether you’re new to Japanese cuisine or an onigiri enthusiast, this recipe is sure to hit the spot. Give it a try and let us know how your onigiri adventure turned out!
FAQs
- What rice is best for onigiri?
Japanese short-grain rice or sushi rice works best due to its sticky texture. - Can I use canned salmon?
Absolutely! Just season it lightly before using. - How do I prevent onigiri from sticking to my hands?
Keep your hands wet with water and rub them with a bit of salt. - Can I freeze onigiri?
Yes, but it’s best to freeze them without the nori. Add nori after reheating. - What other fillings can I use?
Try pickled plum (umeboshi), tuna mayo, or teriyaki chicken for variety.
Enjoy making these fun and delicious rice balls! 🥢
Print
Easy Salmon Onigiri
- Total Time: 10 minutes
Description
Ah, salmon onigiri—something about these delightful little rice balls makes me feel instantly connected to the simplicity and comfort of Japanese cuisine.
Ingredients
4 ounces leftover salmon (sub for canned salmon)
1 tablespoon kewpie mayo
1 tablespoon sriracha
3 cups leftover cooked plain rice (sub fresh steamed rice)
2 tablespoon rice vinegar
2 tablespoon mirin
Assembly the onigiri:
1 tablespoon sesame oil for pan frying the onigiri
nori sheets cut lengthwise
furikake (optional, highly recommended)
Instructions
Prepare the Salmon Filling: Flake leftover salmon into small pieces and mix it with Kewpie mayo and sriracha sauce in a bowl, adjusting the sriracha to your desired spice level.
Season the Rice: Microwave leftover cooked jasmine rice for 1 minute until warm, then mix in mirin and rice vinegar, adjusting to taste.
Shape the Onigiri: Wet your hands to prevent sticking, then take a handful of seasoned rice, flatten it, and create a small well in the center for the salmon filling. Encase the filling with rice and shape it into a triangle or oval, using an onigiri mold if desired.
Pan Fry and Wrap: Brush the shaped onigiri with sesame oil and pan-fry until golden brown and crispy. Wrap with nori strips for added flavor and easy handling.
Garnish (Optional): Sprinkle sesame seeds over the top of the onigiri for extra flavor and texture if desired.
- Prep Time: 5
- Cook Time: 5
Nutrition
- Serving Size: 3
