Easy Flavorful Salmon Onigiri Rice Balls
These salmon onigiri rice balls are a quick, easy, and flavorful meal prep option featuring sticky Japanese rice and seasoned cooked salmon, perfect for grab-and-go lunches or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 2 cups (360g) Japanese short-grain rice
- 1 cup (150g) cooked salmon, flaked
- 2 tablespoons soy sauce
- 1 tablespoon mirin (or 1 teaspoon honey plus a splash of water)
- 1 tablespoon toasted sesame seeds
- Salt to taste
- 1 teaspoon rice vinegar (optional)
- Optional nori sheets, cut into strips or squares
- Water for cooking rice
Instructions
- Rinse 2 cups (360g) of Japanese short-grain rice under cold water until the water runs clear. Drain well.
- Add the rinsed rice and 2 ½ cups (600ml) of water to a rice cooker or pot. Cook according to appliance instructions (about 20 minutes). Let rest covered for 10 minutes after cooking.
- While the rice cooks, flake 1 cup (150g) cooked salmon into a bowl, removing bones and skin if desired.
- Mix the salmon with 2 tablespoons soy sauce, 1 tablespoon mirin (or honey substitute), and 1 tablespoon toasted sesame seeds. Adjust seasoning to taste.
- Transfer cooked rice to a large bowl. Sprinkle 1 teaspoon salt and 1 teaspoon rice vinegar over the rice and gently fold to combine. Let the rice cool until warm but not hot.
- Wet your hands with water and rub a small pinch of salt on your palms to prevent sticking.
- Scoop about ½ cup (90g) of rice into your hand, flatten slightly, place 1 tablespoon of salmon mixture in the center, fold the rice over the filling, and gently press to form a triangle or oval shape. Repeat for each onigiri.
- Optionally, wrap a strip or square of nori around each rice ball.
- Place finished onigiri on a plate or container lined with parchment paper. Eat immediately or store for later.
Notes
Rinse rice thoroughly to remove excess starch for better texture. Keep hands damp and salted when shaping to prevent sticking. Shape onigiri while rice is warm for best results. Store in airtight container lined with parchment paper. Freeze individually wrapped for longer storage. Add nori just before eating to avoid sogginess. Microwave with damp paper towel to reheat.
Nutrition
- Serving Size: 1 salmon onigiri ric
- Calories: 180
- Sugar: 1
- Sodium: 400
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 1
- Protein: 8
Keywords: salmon onigiri, rice balls, Japanese rice balls, meal prep, easy salmon recipe, sticky rice, onigiri recipe, salmon rice balls