Salmon Onigiri
Salmon Onigiri
Ingredients
For the Salmon Filling
- 1 cup cooked salmon, flaked
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha
- 1/2 teaspoon soy sauce
For the Onigiri
- 2 cups cooked rice, short-grain, freshly cooked and still warm is best
- 1/4 teaspoon salt, or to taste
- 4 strips nori, about 1-inch wide and 4-inches long
Instructions
- 1
In a medium bowl, combine the flaked cooked salmon, mayonnaise, sriracha, and soy sauce. Mix thoroughly until all ingredients are well combined and the salmon is evenly coated.
⏱️ 5 min
- 2
In a separate bowl, add the cooked rice. Sprinkle the salt over the rice and gently mix with a spoon or your hands (if wearing gloves) to distribute the salt evenly. Be careful not to mash the rice.
⏱️ 3 min
- 3
Wet your hands lightly with water (this prevents rice from sticking) and take a portion of the seasoned rice, about 1/2 cup, into the palm of your hand. Gently flatten it into a disc shape.
⏱️ 2 min
- 4
Place a spoonful (about 1 1/2 to 2 tablespoons) of the mixed salmon filling onto the center of the flattened rice.
⏱️ 1 min
- 5
Take another smaller portion of rice and place it on top of the salmon filling, covering it completely.
⏱️ 1 min
- 6
Using both hands, gently press and shape the rice and filling into a triangular onigiri. Apply firm but gentle pressure to ensure it holds its shape. Repeat this process to make a total of four onigiri.
⏱️ 6 min
- 7
Wrap each shaped onigiri with a strip of nori, pressing it gently to adhere to the rice. Serve immediately or store for later.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Onigiri
For the Salmon Filling
- 1 cup cooked salmon, flaked
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha
- 1/2 teaspoon soy sauce
For the Onigiri
- 2 cups cooked rice, short-grain, freshly cooked and still warm is best
- 1/4 teaspoon salt, or to taste
- 4 strips nori, about 1-inch wide and 4-inches long
Instructions
- 1
In a medium bowl, combine the flaked cooked salmon, mayonnaise, sriracha, and soy sauce. Mix thoroughly until all ingredients are well combined and the salmon is evenly coated.
⏱️ 5 min - 2
In a separate bowl, add the cooked rice. Sprinkle the salt over the rice and gently mix with a spoon or your hands (if wearing gloves) to distribute the salt evenly. Be careful not to mash the rice.
⏱️ 3 min - 3
Wet your hands lightly with water (this prevents rice from sticking) and take a portion of the seasoned rice, about 1/2 cup, into the palm of your hand. Gently flatten it into a disc shape.
⏱️ 2 min - 4
Place a spoonful (about 1 1/2 to 2 tablespoons) of the mixed salmon filling onto the center of the flattened rice.
⏱️ 1 min - 5
Take another smaller portion of rice and place it on top of the salmon filling, covering it completely.
⏱️ 1 min - 6
Using both hands, gently press and shape the rice and filling into a triangular onigiri. Apply firm but gentle pressure to ensure it holds its shape. Repeat this process to make a total of four onigiri.
⏱️ 6 min - 7
Wrap each shaped onigiri with a strip of nori, pressing it gently to adhere to the rice. Serve immediately or store for later.
⏱️ 2 min