Name: Easy Salmon Onigiri Recipe (Leftover Salmon and Rice)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 4 ounces leftover salmon (or substitute canned salmon); 1 tablespoon Kewpie mayonnaise; 1 tablespoon sriracha (adjust to taste); 3 cups leftover cooked plain rice (or freshly steamed rice); 2 tablespoon rice vinegar; 2 tablespoon mirin; 1 tablespoon sesame oil (for pan-frying); Nori sheets, cut lengthwise; Furikake seasoning (optional but recommended)

Jump to Recipe·Leave a Review

Salmon Onigiri is a popular Japanese rice ball snack that is both satisfying and versatile. This recipe transforms leftover salmon and rice into a portable and flavorful meal. With seasoned rice, a creamy spicy salmon filling, and crispy nori, onigiri makes the perfect lunchbox addition, quick snack, or light dinner.

Why You’ll Love This Recipe

Great way to use up leftover rice and salmon.
Can be shaped by hand or with an onigiri mold.
Portable and easy to pack for lunches or picnics.
Customizable with different fillings and seasonings.
Optionally pan-fried for extra crispiness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 ounces leftover salmon (or substitute canned salmon)
1 tablespoon Kewpie mayonnaise
1 tablespoon sriracha (adjust to taste)
3 cups leftover cooked plain rice (or freshly steamed rice)
2 tablespoon rice vinegar
2 tablespoon mirin
1 tablespoon sesame oil (for pan-frying)
Nori sheets, cut lengthwise
Furikake seasoning (optional but recommended)

Directions

Prepare the salmon filling
- Flake the leftover salmon into small pieces using a fork.
- In a bowl, mix the salmon with Kewpie mayonnaise and sriracha until creamy and well combined.
Season the rice
- Warm the leftover rice in the microwave until soft.
- Stir in rice vinegar and mirin to season the rice. Adjust taste if needed.
Shape the onigiri by hand
- Wet your hands with water to prevent sticking.
- Place a handful of rice in your palm, flatten it, and make a small well in the center.
- Add a spoonful of salmon filling, then cover with rice and shape into a triangle or oval. Press gently to secure the shape.
OR use a mold
- Fill the mold halfway with rice, create a small hollow, and add the filling.
- Top with more rice, press firmly, and release.
Pan-fry and wrap
- Brush each onigiri with sesame oil and pan-fry until lightly crispy and golden brown.
- Wrap with strips of nori for flavor and easier handling.
Optional garnish
- Sprinkle furikake, sesame seeds, or toasted sesame seeds on top before serving.

Servings and timing

Servings: 4 onigiri (depending on size)
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Variations

Use tuna with mayonnaise instead of salmon for tuna onigiri.
Swap the spicy mayo filling for plain flaked salmon or teriyaki salmon.
Add pickled vegetables or umeboshi (Japanese pickled plum) for traditional fillings.
Try skipping the pan-frying step for a classic, softer-style onigiri.

Storage/Reheating

Wrap individually in plastic wrap and store in the refrigerator for up to 2 days.
To reheat, pan-fry again for a few minutes until warm, or microwave briefly.
If wrapping with nori, add it just before serving to keep it crispy.

FAQs

Can I use canned salmon for this recipe?

Yes, canned salmon works just as well as leftover salmon.

Do I have to use Kewpie mayo?

No, but Kewpie adds a richer flavor. Regular mayonnaise works fine.

Can I make these without sriracha?

Yes, simply leave it out for a non-spicy version.

How do I keep the rice from sticking to my hands?

Wet your hands with water before shaping the rice.

Can I make these vegetarian?

Yes, swap the salmon for sautéed mushrooms, pickled vegetables, or avocado.

Can I freeze onigiri?

Yes, wrap tightly and freeze for up to 1 month. Reheat in a microwave or pan-fry before serving.

Should I use short-grain rice?

Yes, short-grain or sushi rice is best because it’s sticky enough to hold its shape.

Can I make these ahead for lunchboxes?

Yes, prepare in the morning, wrap in plastic wrap, and add the nori just before eating.

What if I don’t have mirin?

You can substitute a mix of sugar and a splash of rice wine vinegar for similar sweetness.

Can I bake instead of pan-frying?

Yes, bake at 375°F (190°C) for 10 minutes, though pan-frying gives a crispier crust.

Conclusion

Easy Salmon Onigiri is a quick and versatile way to repurpose leftovers into something exciting and delicious. With seasoned rice, creamy spicy salmon filling, and a crisp nori wrap, these rice balls make a great snack or meal on the go. Whether you pan-fry them for extra crunch or keep them soft and traditional, they’re sure to become a favorite in your kitchen.

Ezabella