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Salmon Onigiri

Japanese rice balls filled with salted grilled salmon and wrapped in crisp nori. Perfect for lunch boxes and picnics.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Snack
Cuisine: Japanese
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 300 g Japanese short-grain rice
  • 360 ml water
  • 150 g salmon fillet
  • 1 tsp salt
  • 1 tsp toasted sesame seeds
  • 2 sheets nori cut into strips

Method
 

  1. Rinse the rice until the water runs clear. Soak in the measured water for 30 minutes, then cook in a rice cooker or covered pan.
  2. Salt the salmon lightly and grill for 8–10 minutes until cooked. Flake, removing skin and bones, and mix with the sesame seeds.
  3. Let the rice cool until you can handle it. Wet your hands and rub them with a little salt.
  4. Take a handful of rice, make a dent, add a spoonful of salmon and cover with more rice.
  5. Press gently into a triangle, turning it in your hands 4–5 times.
  6. Wrap with a strip of nori just before eating so it stays crisp.

Notes

Salting your hands rather than the rice seasons only the outside, which is exactly how onigiri should taste.