Description
Easy Salmon Onigiri transforms leftover rice and salmon into delicious Japanese rice balls filled with creamy spicy salmon and wrapped in nori. Ideal for lunchboxes, snacks, or quick meals, with options to pan-fry for a crispy twist.
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)
Instructions
- 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.
- Warm the leftover rice in the microwave until soft. Stir in rice vinegar and mirin to season the rice. Adjust taste if needed.
- 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. Alternatively, use an onigiri mold.
- 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.
- Sprinkle furikake, sesame seeds, or toasted sesame seeds on top before serving, if desired.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Shaping, Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 25 mg
