Salmon Onigiri
Salmon Onigiri is the epitome of simplicity and flavor, blending the comfort of fluffy rice with the savory richness of salmon. These iconic Japanese rice balls are more than a snack—they’re a symbol of practicality and delicious tradition.
Crafted with just a handful of ingredients, Salmon Onigiri celebrates the beauty of minimalism. The gentle seasoning, tender salmon filling, and crispy nori wrapping combine to create a satisfying bite, perfect for lunchboxes, road trips, or a quick meal on the go.
Whether you’re a seasoned cook or new to Japanese cuisine, this recipe offers a delightful introduction to onigiri. With easy techniques and customizable variations, it’s a dish that invites creativity and promises to delight.
Salmon Onigiri: Ingredients That Bring This Japanese Delight to Life
- Japanese Short-Grain Rice: The foundation of every perfect onigiri, its stickiness and subtle flavor create the ideal canvas for this savory snack.
- Fresh Salmon Fillet: Delicately baked and flaked, this protein-packed filling is the heart of the onigiri, offering rich, umami goodness.
- Nori (Dried Seaweed): Crisp and briny, it wraps each onigiri, adding texture and a quintessential Japanese touch.
- Sesame Seeds: A final sprinkle of toasted sesame seeds lends a nutty aroma and visual appeal to the triangles of rice.
Salmon Onigiri Recipe Tips
- Perfect Rice Consistency
Achieving the ideal texture is crucial for onigiri. Use Japanese short-grain rice as its sticky nature binds the rice balls effectively. Wash the rice thoroughly to remove excess starch, soak it for at least 30 minutes, and cook it with precise water measurements for soft, pliable grains that hold their shape. Allow the rice to cool just enough to handle without burning your hands; too cold, and it loses its stickiness. - Flavorful Salmon Filling
Salt your salmon lightly before baking to enhance its natural flavor. Opt for fresh salmon fillets for the best texture and taste, and bake until it flakes effortlessly with a fork. If desired, add a touch of soy sauce or mirin to the flaked salmon for an extra layer of umami. Remember to remove the skin for a smooth filling. - Mastering the Nori Wrap
Nori (dried seaweed) adds a savory crunch, but it’s best applied just before serving to maintain its crispness. Cut the sheets into manageable strips and wrap them snugly around the rice triangle. If prepping in advance, keep the nori separate until you’re ready to eat to avoid sogginess.
What to Serve with Salmon Onigiri
- Miso Soup
A warm bowl of miso soup complements the light, savory flavors of salmon onigiri. The umami-rich broth and tofu or seaweed elements make for a comforting and balanced pairing. - Pickled Vegetables
Add a side of pickled radish or cucumber for a refreshing contrast. The tangy crunch cuts through the richness of the salmon, enhancing each bite. - Green Tea
A cup of warm green tea or chilled matcha offers a cleansing, earthy flavor that pairs seamlessly with the delicate seasoning of the onigiri.
FAQ
1. Can I use other types of rice for onigiri?
Traditional onigiri requires Japanese short-grain rice because of its sticky texture. Substituting with long-grain rice or other varieties may cause the rice balls to fall apart.
2. How do I prevent the rice from sticking to my hands?
Wetting your hands and lightly salting them prevents rice from sticking while seasoning it simultaneously. Rewet your hands as needed throughout the process.
3. Can I make onigiri ahead of time?
Onigiri is best eaten fresh to enjoy the texture of the rice. If you must prepare ahead, wrap them tightly in a damp kitchen towel and store them at room temperature for a few hours or refrigerate briefly, allowing them to return to room temperature before serving.
4. What are some alternative fillings for onigiri?
Onigiri is versatile! Try fillings like pickled plum (umeboshi), tuna with mayo, teriyaki chicken, or even spicy cod roe for variety. Adjust seasonings to your taste.
Salmon Onigiri
Ingredients
- 2 cups uncooked Japanese short-grain rice
- Salt to taste
- 1 6-ounce salmon fillet
- 4 sheets nori dried seaweed
- Toasted white and black sesame seeds for garnish
Instructions
- Prepare the rice: Begin by rinsing the rice. Place it in a large bowl, covering it with water. Use your hands to gently swish the rice around, discarding the water. Repeat this process 3 or 4 times until the water runs clear. Allow the rice to soak for 30 minutes. Drain it using a sieve and let it rest for at least 15 minutes. Meanwhile, preheat your oven to 425°F.
- Cook the rice: In a medium-sized pot, combine the soaked rice with 2½ cups of water. Cover the pot with a lid and bring it to a boil over medium heat. Once boiling, reduce the heat to low and cook, covered, until the water is fully absorbed, approximately 12 to 13 minutes. If any water remains, cover and continue cooking for another minute.
- Let the rice rest: Remove the pot from the heat and allow it to sit, covered, for 10 minutes. Afterward, uncover the rice and let it cool to a temperature that can be comfortably handled. To speed up the cooling process, spread the rice on a sheet pan. Do not let it cool entirely.
- Prepare the salmon: Lightly salt both sides of the salmon fillet and place it on a small baking sheet or dish. Bake in the preheated oven for 10 to 20 minutes, or until the salmon flakes easily when tested with a fork.
- Flake the salmon: Once baked, remove the salmon from the oven and use a fork to flake it into pieces. Discard the skin, if present, or eat it if preferred.
- Cut the nori: While the rice cools, cut the nori sheets into strips, each approximately 1½ inches wide.
- Prepare your hands: Wet your hands to prevent the rice from sticking to your palms. Sprinkle a small amount of salt onto your hands by dipping three fingers into the salt and rubbing them together to distribute it evenly.
- Shape the onigiri: Take about ⅓ cup of warm rice and place it in one hand. Create a small indentation in the center and spoon 1 to 2 teaspoons of flaked salmon into it. Gently mold the rice around the filling, ensuring it is fully encased.
- Form the onigiri: Using your fingers, shape the rice into a triangle by pressing firmly but gently. Be careful not to compact the rice too tightly, as it could break apart.
- Wrap the onigiri: Wrap a strip of nori around the onigiri, ensuring it covers the rice, and sprinkle sesame seeds on the exposed top corner. Optionally, you can wrap nori around the bottom of the rice ball as well and sprinkle sesame seeds along the edges. Repeat with the remaining ingredients.
