Salmon Onigiri Recipe

Salmon onigiri cut open to show creamy spicy salmon filling, Japanese rice, green onions, and nori.

Salmon Onigiri Recipe

Salmon Onigiri are Japanese rice balls filled with a creamy, savory salmon mixture and wrapped in crisp nori. They're easy to make with your hands or an onigiri mold and are perfect for lunch, snacks, or meal prep.

Prep Time15

Cook Time20

Total Time35

Course: Salmon recipes

Cuisine: American, Japanese

Keyword: salmon mayo onigiri recipe, salmon onigiri recipe

Servings:

Author: Tatiana

Equipment

Onigiri mold

Ingredients

For the Rice

2 cups Japanese short-grain rice
2¼ cups water or according to your rice package
½ teaspoon salt

For the Salmon Filling

8 ounces salmon fillet
¼ teaspoon salt
3 tablespoons Kewpie mayonnaise
1-2 teaspoons sriracha to taste
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
3 green onions finely sliced

For Assembling

Furikake optional
sheets nori cut into strips about 2 inches wide, or into pieces large enough to wrap around the bottom of each onigiri.

Instructions

Cook the rice: Rinse the rice several times until the water runs mostly clear. Cook according to package directions. Once cooked, let it rest, covered, for 10 minutes. Gently fluff and season with salt. Keep warm.
Cook the salmon: Season the salmon lightly with salt. Bake at 400°F for 10–12 minutes, or air fry at 400°F for 7–9 minutes, until cooked through and it flakes easily with a fork. Let cool slightly, remove the skin, and flake the salmon.
Make the salmon mixture: In a bowl, combine the flaked salmon, Kewpie mayo, sriracha, soy sauce, sesame oil, and green onions. Mix until creamy but still slightly chunky.
Option 1 – Make filled salmon onigiri: Place a layer of warm rice in an onigiri mold, pressing it gently around the bottom and sides. Add about 1 tablespoon of the salmon mixture to the center, leaving a border of rice around the edges. Cover with more rice, then use the mold lid to press everything together. Turn the mold over and gently release the onigiri.
Option 2 – Mix the salmon with the rice: For salmon throughout every bite, add the salmon mixture directly to the warm rice and gently fold until evenly combined. Spoon the salmon rice into the onigiri mold, press with the lid to shape, then gently release. Don't overmix or press too firmly, or the rice can become mushy.
Shape by hand instead: If you don't have a mold, wet your hands with water and lightly sprinkle them with salt to prevent sticking. Shape either version into a triangle, pressing just firmly enough for the rice to hold together.
Finish the onigiri: Sprinkle with furikake, if desired. Wrap a strip of nori around the bottom, or use onigiri wrappers.
Enjoy immediately, or let the onigiri cool completely before wrapping individually for storage.

Notes

Use the right rice: Japanese short-grain rice (often labeled sushi rice) works best because it is naturally sticky enough to hold the onigiri together. Avoid jasmine, basmati, or other long-grain rice.
Shape while warm: The rice is easiest to shape while it's still warm. Let it cool just enough to handle comfortably.
Keep your hands wet: Lightly wet your hands before shaping to prevent the rice from sticking. A small pinch of salt on your hands also adds traditional onigiri flavor.
Don't overfill: About 1 tablespoon of salmon filling per onigiri is plenty. Too much filling can make the rice difficult to seal and shape.
Using an onigiri mold: For evenly shaped triangles, layer rice, salmon filling, and more rice in the mold, then gently press to compact.
Adjust the heat: Use more or less sriracha depending on how spicy you like your salmon filling, or leave it out completely for a mild version.
Storage: Salmon onigiri is best enjoyed fresh. If needed, refrigerate it in an airtight container for up to 1 day. For the best texture, keep the nori separate until serving.

Nutrition