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Salmon Onigiri

Savory Salmon Onigiri: Transform Leftovers into Delight!

Salmon Onigiri are delightful rice balls perfect for using leftover salmon, offering a quick, protein-rich meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 onigiri
Course: Dinner
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salmon Filling
  • 1 cup Leftover Salmon or canned salmon
  • 2 tablespoons Kewpie Mayo or regular mayo
  • 1 teaspoon Sriracha adjust to taste
Rice Base
  • 2 cups Leftover Cooked Rice or freshly cooked rice
  • 2 tablespoons Rice Vinegar or apple cider vinegar
  • 1 tablespoon Mirin optional
For Pan-Frying
  • 2 tablespoons Sesame Oil or vegetable/canola oil
  • 4 sheets Nori Sheets for wrapping
Optional Flavor Boost
  • 1 tablespoon Furikake for additional flavor

Equipment

  • Skillet
  • Mixing bowls
  • Onigiri mold

Method
 

Step-by-Step Instructions for Salmon Onigiri
  1. Prepare Salmon Filling: Flake leftover salmon into a bowl. Mix with Kewpie mayo and sriracha.
  2. Season the Rice: Heat leftover rice, fold in rice vinegar and mirin.
  3. Shape the Onigiri by Hand: Wet hands, flatten rice, add filling, form into a triangle.
  4. Fill the Onigiri Mold: Layer rice, add filling, top with more rice, press, and release.
  5. Pan-fry Onigiri: Cook on each side in sesame oil until golden brown.
  6. Wrap with Nori: Cut nori into strips, wrap around onigiri, sprinkle furikake if desired.

Nutrition

Serving: 1onigiriCalories: 200kcalCarbohydrates: 34gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Letting rice warm helps shaping. Consume wrapped onigiri immediately for best texture.

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