Salmon Onigiri - Japanese Rice Balls
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.
Ingredients
- 2 cups cooked sushi rice
- 8 oz cooked salmon
- 1 tbsp kewpie mayo
- 1 tbsp sriracha
- Furikake
- Nori sheets
Instructions
- Cook sushi rice and fluff it when it's done. Let it cool slightly.
- Sprinkle salt on all sides of the cooked salmon and bake until fully cooked. Break salmon into small pieces.
- Mix cooked salmon with kewpie mayo and sriracha.
- 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.
- Coat furikake on all sides of the onigiri.
- Wrap a small strip of nori around one side of each onigiri.
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