Salmon Onigiri
Experience the perfect blend of savory elegance and traditional Japanese flair with this Salmon Onigiri recipe! Soft, sticky Japanese short-grain rice wraps around tender, flaky salmon that's infused with the umami-rich flavors of soy sauce and mirin, creating a bite-sized delight that's ideal for a quick snack or a wholesome lunch. Each rice ball is shaped into a charming triangular form, wrapped with a strip of nori for added texture, and topped with toasted sesame seeds for a nutty finish. Easy to prepare and packed with authentic ingredients, this recipe is a must-try for sushi enthusiasts and lovers of Japanese cuisine. Perfectly portable and irresistibly delicious, these salmon-filled onigiri bring convenience and flavor together in harmony.
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice
- 2.5 cups Water
- 1 medium Salmon fillet
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 0.5 teaspoon Salt
- 0.5 teaspoon Sugar
- 1 tablespoon Vegetable oil
- 4 pieces Nori sheets
- 2 tablespoons Sesame seeds
Instructions
Rinse the rice under cold water until the water runs clear. Drain the rice and place it in a rice cooker or pot. Add 2.5 cups of water and cook according to rice cooker instructions or boil its recommended time if using a pot.
While the rice is cooking, prepare the salmon. Preheat the oven to 350°F (180°C). Place the salmon fillet in a baking dish.
In a small bowl, mix the soy sauce, mirin, salt, and sugar until the sugar dissolves. Pour the mixture over the salmon.
Bake the salmon in the oven for 15-20 minutes or until cooked through and flaky.
Once done, remove the salmon from the oven and allow it to cool slightly. Flake the salmon into small pieces with a fork.
Once the rice has cooked, transfer it to a large bowl and let it cool enough to handle comfortably, but not completely cold as it should still be moldable.
Lightly moisten your hands with water and sprinkle a pinch of salt over your palms to prevent the rice from sticking.
Take a handful of rice (about the size of a small tennis ball), make a small indentation in the center, and place a spoonful of flaked salmon.
Carefully fold the rice around the salmon to enclose it completely and shape it into a triangular form.
Repeat with the remaining rice and salmon until all are used.
Wrap a strip of nori around each rice ball, leaving the top exposed. If desired, lightly toast sesame seeds in a small pan over medium heat for 2-3 minutes and sprinkle them on top of the onigiri.
Serve immediately or wrap individually in plastic wrap to keep them moist if storing for later.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
