Salmon Onigiri Recipe

Salmon Onigiri are Japan's beloved portable snack: warm, lightly salted rice moulded around flaky grilled salmon and wrapped in crisp nori. They are simple, satisfying and endlessly packable, a lunchbox classic for good reason.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

380

Ingredients

• 2 cups Japanese short-grain rice
• 2 cups water
• 1 salmon fillet (about 200 g)
• 1 teaspoon soy sauce
• 1/2 teaspoon salt, plus more for shaping
• 2 sheets nori, cut into strips
• 1 tablespoon toasted sesame seeds (optional)
• 1 spring onion, finely chopped (optional)

Instructions

1. Rinse the rice until the water runs clear, then soak for 30 minutes and drain.
2. Cook the rice with 2 cups of water, then let it rest, covered, for 10 minutes before fluffing.
3. Meanwhile, grill or pan-fry the salmon until cooked through, then flake it and mix with the soy sauce.
4. Wet your hands with water and rub a little salt onto your palms to keep the rice from sticking.
5. Take a handful of warm rice, press a dent in the centre and add a spoonful of salmon.
6. Fold the rice over the filling and press gently into a triangle, turning it in your hands to firm it up.
7. Wrap a strip of nori around the base and sprinkle with sesame seeds or spring onion if you like.

Pro tips

• Use warm rice; cold rice will not hold its shape well.
• Wet hands and a pinch of salt on your palms are the traditional non-stick trick.
• Do not press too hard, or the onigiri becomes dense; firm but gentle is right.
• Wrap the nori just before eating so it stays crisp.

Frequently asked questions