Did you know that making onigiri at home is much easier than you might think? These adorable little Japanese rice balls make for perfect on-the-go snacks. You can fill them with just about anything you want – the possibilities are endless!

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Salmon Onigiri – Japanese Rice Balls

Maggie Wu
8
A classic Japanese rice balls filled with savory, flaky salmon and wrapped in crisp seaweed. They’re simple to make, perfectly portable, and packed with comforting umami flavor.
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Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients
 

  • 2 cups cooked sushi rice
  • 8 oz cooked salmon
  • 1 tbsp kewpie mayo
  • 1 tbsp sriracha
  • Furikake
  • Nori sheets

Instructions
 

  1. Cook sushi rice and fluff it when it’s done. Let it cool slightly.
  2. Sprinkle salt on all sides of the cooked salmon and bake until fully cooked. Break salmon into small pieces.
  3. Mix cooked salmon with kewpie mayo and sriracha.
  4. Wet hands slightly and add a pinch of salt. Take a small amount of rice, make an indentation, add salmon mixture, and cover with more rice. Shape into triangles.
  5. Coat furikake on all sides of the onigiri.
  6. Wrap a small strip of nori around one side of each onigiri.
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