0 from 3 votes
Easy Salmon Onigiri (Japanese Salmon Rice Balls)
Kick soggy sandwiches & boring lunches goodbyyyye! Enjoy these easy Salmon Onigiri on-the-go while transporting your tastebuds to pure happiness - in just 15 minutes!
Prep Time
15 mins
Total Time
15 mins
Servings: 4 small onigiri
Calories: 311 kcal
Course:
Appetizer , Snacks
Cuisine:
Japanese
Ingredients
- 4 oz canned or cooked salmon drained/pat dry and flaked
- 1 ½ tablespoons Japanese mayo
- 1 ½ teaspoon soy sauce
- ½ teaspoon sesame oil
- ⅛ teaspoon rice vinegar
- ¾ teaspoon Sriracha optional
- 1 ½ cup freshly cooked short grained rice*
- salt
- 3 Nori sheets cut into 4-inch x 1 ½-inch strips
- Furikake optional for garnish
Instructions
- In a medium-sized bowl, combine salmon, Japanese mayo, soy sauce, rice vinegar, & sriracha (if using). Set aside.
- In the onigiri mold, sprinkle a very small amount of salt, add enough rice to cover the bottom of the mold. Then, add about 1 ½ tablespoon of salmon filling in the center, then more rice on top to cover the filling. Note that the amount of rice and filling depends on the size of the mold. For best results, make sure your rice & filling are really packed in.
- Put the top of the mold on top, then gently & firmly press to make rice tightly packed. You should feel a little resistance, but if you don’t, you might want to add a bit more rice so your onigiri is full & tightly pressed together. Press the back of the mold to release the onigiri.
- Wrap onigiri with a piece of nori.
- Roll the sides of the onigiri in furikake, if using. Repeat for remaining filling & rice. Enjoy immediately!
Cup of Yum
Notes
- Rice: Short grain rice can be labeled sushi or sweet rice & can be easily found at local Asian or Japanese markets. If you have trouble finding it, medium-grain rice also works, but it won't be as sticky or have the same chew.
- Salmon: This is a great way to use up any leftover salmon hanging out in the back of the fridge. Drained canned salmon works too.
- Furikake: This is optional for presentation & extra flavor! There are plenty of variations of furikake but the core ingredients include sesame seeds & nori. Feel free to use any of your fave variations!
- Key Tips: For step-by-step photos & key tips on forming the onigiri rice balls, scroll to the blog post above.
Nutrition Information
Serving
1onigiri
Calories
311kcal
(16%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
2mg
(1%)
Sodium
180mg
(8%)
Potassium
71mg
(2%)
Fiber
2g
(8%)
Sugar
0.1g
(0%)
Vitamin A
102IU
(2%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4small onigiri
Amount Per Serving
Calories 311
% Daily Value*
| Serving | 1onigiri | |
| Calories | 311kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 180mg | 8% |
| Potassium | 71mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.