Salmon Onigiri

Name: Salmon Onigiri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice, rinsed; 2.5 cups water; 1/2 lb salmon fillet; 1 tsp fine sea salt; 4 nori seaweed sheets, cut in strips; 2 tsp toasted white sesame seeds, toasted

Hand-shaped Japanese rice balls filled with savory salted salmon and wrapped in crisp nori. A classic portable snack or lunch option.

35 minMediumServes 4240 cal/serving

JapaneseLunchStovetopPescatarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreePork-FreeNightshade-FreeCorn-FreeAlcohol-Free

Ingredients

2 cups Japanese short-grain rice, rinsed
2.5 cups water
1/2 lb salmon fillet
1 tsp fine sea salt
4 nori seaweed sheets, cut in strips
2 tsp toasted white sesame seeds, toasted

Instructions

1

Cook 2 cups rinsed Japanese short-grain rice in 2.5 cups water over medium heat until tender, then cover and steam off heat for 10 minutes.
2

Season 1/2 lb salmon fillet with half of the 1 tsp fine sea salt and pan-sear over medium heat until internal temperature reaches 145 degrees F, then flake cooked flesh.
3

Wet hands with water, rub with remaining fine sea salt, and scoop a warm portion of Japanese short-grain rice.
4

Indent center of rice, insert flaked salmon fillet, fold rice over, and press firmly into a triangle shape.
5

Wrap base of rice ball with 4 cut in strips nori seaweed sheets and sprinkle top with 2 tsp toasted toasted white sesame seeds.

Questions

How long does Salmon Onigiri keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Salmon Onigiri?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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