SALMON ONIGIRI (RICE BALL)
A simple and satisfying Japanese snack or light meal, Salmon Onigiri (Rice Ball) brings together warm, seasoned rice with flaked cooked salmon wrapped partially in nori for convenient handling and a savoury bite. Popular in Japanese cuisine and widely appreciated around the world for its minimalism and flavour, onigiri is easy to make and adaptable to various fillings. This particular recipe is protein-rich and portable, perfect for lunch boxes or travel snacks. It requires just a few wholesome ingredients and offers flexibility for add-ins like pickled plum or sesame seeds. Whether eaten fresh or chilled, it’s delicious and comforting. A key to mastering this onigiri is shaping the rice properly while it’s still slightly warm, which helps it bind and hold together without crumbling. This Salmon Onigiri offers a nourishing, one-hand meal that never goes out of style.
RECIPE CATEGORY
Snack
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
5 Ingredients or Less, Prepared in Advance, No-Cook
OCCASION/HOLIDAY
Back to School, Picnic, Casual Dinner, Lunchbox, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Quick & Easy, Dairy-Free, Nut-Free, Kid-Friendly
DISH TYPE
Tacos & Wraps
INGREDIENTS
Here is a list of ingredients for Salmon Onigiri (Rice Ball):
- ¼ cup cooked rice
- 1 tablespoon cooked salmon flakes
- ¼ sheet nori
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 110
- Protein: 7g
- Carbohydrates: 12g
- Sugars: 0g
- Fibre: 1g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 160mg
- Potassium: 90mg
- Iron: 1% RDA
- Calcium: 1% RDA
PREPARATION
- Prepare The Rice: Make sure the cooked rice is warm and slightly sticky. If it’s cold, gently reheat it until just warm.
- Season The Rice: Sprinkle a tiny pinch of salt over the rice and mix gently to season.
- Shape The Rice: Wet your hands with water, then take the rice and form it into a ball or triangle using your palms.
- Add The Salmon: Make a small indentation in the centre, insert the cooked salmon flakes, and press the rice around it to enclose the filling.
- Wrap With Nori: Cut the nori into a strip and wrap it around the onigiri. This helps to keep it together and makes it easy to hold.
- Serve Or Store: Eat immediately or wrap in cling film and refrigerate for later use.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Salmon Onigiri (Rice Ball):
- Sticky Rice Tip: Use short-grain or sushi rice for better stickiness and shape retention.
- Wet Hands Tip: Always wet your hands before shaping to prevent sticking.
- Filling Flexibility: Leftover grilled salmon or canned salmon both work well.
- Shaping Tools: Onigiri moulds can be used to create cleaner and more consistent shapes.
VARIATIONS
- Avocado Salmon Onigiri: Add diced avocado to the salmon for a creamy texture.
- Spicy Mayo: Mix salmon with a dab of spicy mayo for extra flavour.
- Sesame Twist: Roll the shaped onigiri in toasted sesame seeds before adding nori.
- Vegetarian: Swap salmon for mashed edamame or pickled plum (umeboshi).
PREPPING AND STORAGE
- Refrigeration: Wrap tightly in cling film or place in an airtight container. Store for up to 24 hours in the fridge.
- Freezing: It is not recommended for the best texture, as rice may harden.
- To Reheat: Gently microwave with a damp paper towel for 15–20 seconds if desired warm.
- Lunchbox Safe: Use an ice pack if carrying unrefrigerated.