How to Make Delicious Salmon Onigiri at Home

Onigiri also known as Japanese rice balls are a popular snack and lunch food in Japan. They are made from cooked rice formed into triangle or oval shapes and often wrapped with nori seaweed. Onigiri are typically stuffed with a variety of savory fillings like salmon, tuna, pickled plums, and more.

Salmon onigiri is a classic and delicious type of onigiri. The combination of tender, salty salmon with sweet rice and crisp nori makes for a tasty treat. While you can find pre-made onigiri at many grocery stores, it’s also easy and fun to make salmon onigiri at home. Here is a step-by-step guide on how to make amazing salmon onigiri from scratch.

Ingredients Needed

To make around 6 salmon onigiri, you will need

• 200-250g fresh raw salmon fillet
• 5g salt
• 2 tablespoons sake
• 300-400g cooked Japanese short grain rice
• 2 sheets of nori, cut into quarters
• Extra salt for seasoning the onigiri

Prep the Salmon

The first step is to salt cure the salmon. This both seasons the fish and draws out excess moisture, resulting in tender and flavorful salmon flakes when cooked.

• Line a tray or plate with paper towels. Place the salmon fillet skin side down on top.
• Sprinkle about 5g of salt evenly over all surfaces of the fish.
• Cover with plastic wrap and refrigerate overnight. This cures the salmon.

Cook the Salmon

After curing it’s time to cook the salmon. This is done by gently steaming it with sake.

• Place the cured salmon fillet in a skillet or pan skin side down. Pour 2 tablespoons of sake over the fish.
• Cover the pan and bring the sake to a boil over medium-high heat.
• Once boiling, lower the heat to gently simmer for 3-5 minutes.
• Turn off the heat and let the salmon cool. The fish should be just cooked through.

Flake the Salmon

Once cool enough to handle, flake the salmon into bite-sized pieces using your fingers.

• First, peel off and discard the skin.
• Gently break the fish into flakes, picking out any bones as you go.
• For a finer texture, you can rub the flakes between your fingers to break them up more.

Cook the Rice

While the salmon is curing and cooking, you can prepare the rice. Be sure to use Japanese short grain rice, which gets nicely sticky.

• Rinse and cook the rice according to package instructions. A rice cooker makes this easy.
• Let the cooked rice steam for 10-15 minutes before making the onigiri. This helps it bind together.
• Prepare about 1⁄2 – 3⁄4 cup cooked rice per onigiri.

Form the Onigiri

Now it’s time to form the onigiri using the salmon and rice.

• Wet your hands with water to prevent sticking. Sprinkle a bit of salt on your palms.
• Grab about 1⁄2 – 3⁄4 cup of rice and shape it into a ball.
• Use your thumb to make an indent and fill with 1-2 tablespoons of salmon flakes.
• Close the rice over to cover the filling and gently shape into a triangle.
• Do not squeeze too hard or the rice will get dense. Repeat with remaining rice and salmon.

Wrap with Nori

The final step is wrapping the shaped onigiri with strips of nori seaweed.

• Cut the nori sheets into quarters. Then cut each quarter in half to make strips.
• Place a nori strip shiny side out across the back of an onigiri, like putting on a cape.
• Fold the nori over the rice ball, pressing gently so it sticks.

Variations and Tips

There are many ways to customize salmon onigiri:

• Mix some kewpie mayo, scallions, or sesame seeds into the salmon filling.
• Use salmon marinated in teriyaki or other sauces.
• Form onigiri triangles using a mold for uniform shaping.
• Switch up the fillings like tuna, umeboshi, egg, pork, etc.
• Add furikake rice seasoning or sesame seeds to the outside.

Some tips for making great salmon onigiri:

• Use freshly cooked, warm rice that has rested for 10-15 minutes. This helps the onigiri hold shape.
• When shaping, use light pressure. Too much squeezing will make the rice dense.
• Wrap with nori just before eating to keep the seaweed crispy.
• Store in the fridge and consume within 2 days for best flavor and texture.

Full Salmon Onigiri Recipe

Below is a complete ingredient list and instructions for making ~6 salmon onigiri from start to finish:

Ingredients:

• 200-250g salmon fillet
• 5g salt
• 2 tbsp sake
• 300-400g cooked short grain rice
• 2 sheets nori, cut into quarters
• Extra salt for seasoning

Instructions:

1. Line a tray with paper towels. Place salmon skin side down and sprinkle evenly with 5g salt. Refrigerate overnight.

2. Add cured salmon to a pan skin side down with 2 tbsp sake. Cover and bring to a boil, then simmer 3-5 minutes. Remove salmon and let cool.

3. Flake cooled salmon into bite-sized pieces, removing any bones.

4. Cook 300-400g short grain rice and let steam 10-15 minutes.

5. Wet hands and sprinkle with salt. Grab 1⁄2-3⁄4 cup rice, shape into ball, and make indent for salmon filling. Cover with more rice and shape into triangle.

6. Cut nori into quarters and then in half. Wrap strips around onigiri, pressing gently so it sticks.

7. Enjoy your freshly made salmon onigiri!

Tasty Ways to Eat Salmon Onigiri

Salmon onigiri is very versatile and makes for a satisfying snack or light meal any time of day. Here are some tasty ways to enjoy it:

• Pack it in a bento box lunch along with veggies, tamagoyaki, edamame, and umeboshi.
• Serve it for breakfast with miso soup, rice, and natto or a soft boiled egg.
• Enjoy as an afternoon snack with green tea.
• Take it along on a picnic or hike for a protein-packed meal.
• Meal prep several salmon onigiri at once for easy grab-and-go snacks all week.
• Top with fried egg, avocado, or cream cheese for an elevated flavor and texture.

Onigiri is commonly eaten with hands, so don’t be afraid to pick it up and take a big satisfying bite! The combination of flavors and textures in salmon onigiri makes for a truly delightful experience for any meal or snack.

Storing and Freezing Onigiri

While best when freshly made, you can store leftover onigiri for a few days:

• Place each onigiri in plastic wrap to keep their shape and moisture.
• Store in an airtight container in the fridge for up to 2-3 days.
• To freeze, wrap tightly in plastic and place in a freezer bag.
• Frozen onigiri will keep for 1-2 months. Thaw in the fridge before eating.

The rice may harden a bit when stored. To restore texture, microwave briefly until warm before eating. Let sit for a few minutes afterward so the filling can warm through.

Common Onigiri Fillings

While salmon is a favorite, you can fill onigiri with many different ingredients. Here are some popular fillings to try:

• Tuna – canned tuna mixed with mayo and/or scallions.
• Umeboshi – Japanese pickled plum, often with shiso leaves.
• Kombu – seasoned seaweed.
• Bonito flakes – cured, dried tuna flakes.
• Tempura scraps – fried tempura batter bits.
• Chicken – cooked, shredded chicken.
• Egg – scrambled egg or tamagoyaki.
• Natto – fermented soybeans.
• Pork – cooked ground pork.
• Beef – thinly sliced cooked beef.
• Shiitake mushrooms – sautéed in soy sauce.
• Avocado – mashed avocado with mayo.

The key is to make sure fillings are not too moist, so they don’t make the onigiri mushy or fall apart. Get creative and make your own signature fillings too!

Enjoy Authentic Japanese Flavor

Making salmon onigiri at home lets you enjoy authentic Japanese flavor anytime. While it takes a bit of effort to prepare the components, the process is straightforward. With a few tries, you can master shaping onigiri beautifully. Impress family and friends with your homemade Japanese cooking skills. Salmon onigiri makes for a healthy and satisfying snack or light meal. The lovely combination of rice, salmon, and nori makes for a mouthwatering treat.

Yes, salmon onigiri can be a healthy choice. Salmon is a great source of protein and omega-3 fatty acids, and the rice provides carbohydrates and fiber.