Salmon is one of the most popular and beloved fish used in Japanese cuisine today Walk into any sushi restaurant in Japan, and you’ll likely find multiple types of salmon sushi and sashimi on the menu. However, salmon hasn’t always been a mainstream part of Japanese food culture The popularity of salmon in Japan is actually a surprisingly recent phenomenon.
In this article, we’ll take a deep dive into answering the question – is there salmon in Japan? We’ll explore how salmon was introduced to Japan, examine the history and methods of salmon farming in Japan, and discuss how salmon became a dietary staple and one of the nation’s favorite fish
A Brief History of Salmon in Japan
To understand how salmon achieved its current exalted status, we first need to go back in history. Salmon is not native to Japan. In fact, until the 1980s, salmon was not widely eaten in Japan at all.
Historically, salmon was considered too unsafe to be consumed raw due to concerns about parasites. It was relegated to being grilled or pan-fried and was seen as more of a cheap source of protein rather than a prized delicacy. Sushi chefs rarely, if ever, used salmon in traditional sushi and sashimi preparations.
This started to change in the 1960s when Norway began experimenting with and improving salmon aquaculture techniques By raising salmon in net pens in the sea, Norwegian fishermen could control parasites and increase the fat content of the fish.
In the 1980s, Norway had a salmon surplus, and the Norwegian Seafood Council launched “Project Japan” to promote Norwegian salmon to the Japanese market. It took time to overcome the deep-rooted cultural bias against eating raw salmon. However, thanks to clever marketing techniques, endorsement deals with brands like Nichirei Foods, and the lure of the inexpensive price point, salmon started gaining traction at kaiten (conveyor belt) sushi restaurants.
From there, as Japanese consumers developed a taste for the tender, fatty texture of salmon, its popularity grew exponentially. Salmon rocketed to become the most consumed and valued fish used in sushi by the early 1990s.
The Thriving Salmon Aquaculture Industry in Japan
While Japan still imports large quantities of salmon from Norway, there is also a robust domestic salmon aquaculture industry today. Japan’s clean, cool waters provide an ideal environment for raising salmon.
Salmon farming in Japan follows the natural life cycle of wild salmon, but under controlled conditions. It starts by artificially breeding adult salmon in freshwater hatcheries. Once hatched and matured into juveniles, the salmon are transferred into large floating ocean net pens where they are raised until they reach market size.
Aquaculture now supplies Japan with a steady source of high-quality salmon that lacks parasites. This makes it safe for consuming raw and contributes to salmon’s status as a staple ingredient for sushi restaurants nationwide.
The Popularity and Availability of Salmon in Japan
From kaiten sushi chains to high-end omakase restaurants, salmon remains one of the most popular and widely available fish in Japan today:
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Sushi/Sashimi – Fresh raw salmon fillets and belly cuts for nigiri sushi and sashimi are extremely common menu items. Some popular types include sake (Atlantic salmon), beni-sake (sockeye), and gake (Chinook salmon).
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Smoked Salmon – Smoked salmon is often served as an appetizer at sushi restaurants. Common preparations include smoked salmon rolls and gunkan maki topped with smoked salmon.
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Salmon Roe – Salmon roe, or ikura, is a beloved sushi topping. The bright orange eggs provide a delightful pop of briney flavor.
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Grilled/Salt-Grilled Salmon – Restaurants often have grilled salmon options like teriyaki salmon or salt-grilled salmon (shioyaki sake).
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Salmon Dishes – Beyond sushi, salmon also stars in Japanese dishes like salmon carpaccio and salmon skin salad.
From high-end urban sushi bars to small town grocery stores, quality salmon is ubiquitous in Japan today. Its fatty texture and mild, versatile flavor make it a darling of Japanese cuisine.
So in answer to the original question – is there salmon in Japan? – the answer is a resounding yes.
Though not native, salmon has become fully embraced as one of Japan’s most popular, economically important, and culturally significant seafood items. Japan’s booming aquaculture industry ensures a year-round bounty of fresh salmon for sushi and an array of other salmon delicacies.
The meteoric rise of salmon from a cheap cooked fish to a prized sushi ingredient reflects the Japanese people’s openness to adopting and adapting select foreign foods into their culinary identity. For sushi lovers and salmon fans, it’s hard to imagine modern Japanese cuisine without the presence of colorful, buttery slices of sake.
Why This Recipe Works?
- Using generously marbled salmon ensures the salted salmon flakes stay moist and tender.
- Steaming the salmon cooks it evenly, giving it a uniformly tender and fluffy texture without any tough or dry bits.
- Moderately salting the salmon and lightly salting the exterior of the onigiri ensures each rice ball is evenly seasoned.
- The trick to light and fluffy salmon rice balls is to squeeze them together just enough to allow them to hold their shape without compressing the rice and making it dense. Its a pretty easy technique to master with a bit of practice. I have an easy tutorial on how to make Salmon Onigiri below.
- Salmon – I like using salmon fillet with fat marbled into the fish to get moist and tender flakes. The area around the belly tends to have the most fat. I also like using salmon with a deep orange or pink hue because it gives the filling a nice color. I used Coho salmon for my Salmon Onigiri recipe because its in season, but other types of salmon, such as Atlantic, King, or Sockeye, will work.
- Salt – The salt cures the salmon by drawing out excess moisture from the fish through osmosis. This not only helps to preserve the salmon, but it also seasons it while concentrating its flavors. I like using a traditional Japanese sea salt called mojio (or moshio) because its infused with seaweed, which adds umami to the salt. I dont recommend curing the salmon with soy sauce because it will turn the salmon brown.
- Sake – I like to steam the salmon with sake because it imparts a subtle, fragrant flavor while amplifying the umami in the fish. If you cant find sake, water will work, but it wont be as flavorful.
- Japanese Short-Grain Rice – Japanese short-grain rice (sometimes labelled “sushi rice”) has a high ratio of amylopectin (relative to amylose), which gives it a sticky texture that allows your onigiri to hold its shape. Long-grain rice will not work as it is not sticky enough to hold together. You can read more about this, as well as how to cook it, in my tutorial on how to make Japanese rice.
- Nori – Sheets of nori seaweed add a crisp texture and briny flavor that balances out the rich salmon and sweet white rice while preventing the salmon onigiri from sticking to your hands. Theyre not paying me to say this, but my favorite brand currently is Numata Nori.
How to Make Salmon Onigiri
The day before you want to make this Salmon Onigiri recipe, cure the salmon by setting it on a baking sheet lined with paper towels. The paper towels will help drain off any liquid the salmon releases. Sprinkle about a teaspoon of salt evenly over the surface of the fish. The salted salmon can be kept in the fridge for up to 3 days.
When youre ready to cook the salmon, place it skin-side down in a non-stick frying pan. Add two tablespoons of sake, cover the pan with a lid, and turn the heat on to medium-high. Once the sake reaches a rolling boil, lower the heat to sustain a gentle simmer. Set a timer for three minutes. Steaming the salmon ensures a uniformly tender and fluffy texture while the sake infuses the fish with umami.
When the timer is up, transfer the salmon to a clean surface. When its cool enough to handle, peel off the skin and remove any pin bones. Now, use your fingers to gently flake the salmon apart. If you want finer flakes, you can rub the flakes between your fingertips to crumble them up even more. Thats all there is to making the onigiri salmon filling; though some people add other ingredients, I like to keep things simple by just using these flavorful salmon flakes.
To make the salmon onigiri, cut a sheet of plastic wrap in front of you and sprinkle on a pinch of salt. This will lightly salt the exterior of the onigiri. Heap a mound of cooked rice into the center of the wrap and make a small well in the center. Add a generous helping of your salmon flakes into the hole, and cover it with another layer of rice.
To form the onigiri, lift the bottom edge of the plastic wrap and fold it over the rice. Bring the top corners down over the rice to make a triangular bundle. Shape one hand like a “U” and place the bundle of rice in it. Shape the other hand like a “V” and press your hands together to lightly compress the rice. The hallmark of a great onigiri is in the delicate balance of pressure thats enough to hold its shape but not so much that it becomes dense and heavy. Another option is to use a plastic onigiri mold which will make these easier to shape.
As for the nori strips, Id recommend wrapping your salmon rice balls when you plan to eat it. This ensures the seaweed remains crisp, creating a delightful textural contrast with the soft rice and moist salmon. Just drape the nori strip, shiny side out, around the back of the onigiri like youre putting a blanket over its shoulders and fold the edges over, pressing them gently into the rice.
Do Not Eat Salmon Sushi In Japan Now! Serious.
FAQ
Is salmon common in Japan?
Yes, salmon is very popular in Japan and is a common ingredient in Japanese cuisine, especially sushi and sashimi.
Is raw salmon safe to eat in Japan?
A good example is salmon. Japan does not consume local wild salmon raw because it has a high risk of Anisakis infection.Feb 22, 2025
Is there salmon fishing in Japan?
Sport fishing for salmon is allowed in salt water in most areas of Japan.
Do Japanese people eat farmed salmon?
In other words, most Japanese likely eat farmed fish for these three species. The situation is similar around the world. Farmed salmon surpassed the catch of wild salmon in 1996, and currently accounts for more than 70% of total production.
Does Japan eat salmon?
While not native to Japan, the country has embraced salmon aquaculture and become a major player in the global market. As a result, Japanese consumers can enjoy an array of delicious and fresh salmon dishes throughout the year.
What is the most popular fish in Japan?
Dive into the delicious world of the most popular fish in Japan, from the king of sushi to versatile favorites enjoyed grilled, fried, and beyond! Globally, there are eight (8) types of salmon, and they are King salmon, Chum salmon, Pink salmon, Silver salmon, Red salmon, Cherry Salmon, Atlantic Salmon, and Rainbow trout.
Is Japanese salmon a native species?
Let’s explore this question and delve into the world of Japanese salmon. Salmon, scientifically known as Salmo salar, is not a native species to Japan. Historically, salmon were not found in Japanese waters.
Is salmon the next big fish in Japan?
Approximately $45 million, this made up 1% of Japan’s total imports, and 7% of Norway’s seafood exports. However, while this number had tripled by 1991, it was not easy to persuade Japanese consumers that salmon was the next big fish.
When did salmon become popular in Japan?
However, in the late 19th century, the government began introducing Pacific salmon species from North America into Japanese rivers for commercial purposes. This introduction marked the beginning of salmon aquaculture in Japan. Salmon farming has gained tremendous popularity in Japan over the years.
Does Japan celebrate salmon?
Yes, there are several traditional celebrations and festivals in Japan that center around salmon. In Hokkaido, the salmon run is a significant event that is commemorated with festivals and rituals. Locals gather to celebrate the return of the salmon to the rivers and to honor the fish’s importance in their culture and history.