These spicy salmon onigiri, or rice balls, are an easy hand-held bites perfect for a snack or lunch.
Onigiri is a traditional Japanese food. These compact rice balls are crafted by shaping steamed sushi rice, often seasoned with a hint of salt or vinegar, into triangular or cylindrical shapes. Onigiri can be made up of rice only, or filled with various ingredients, such as pickled plum (umeboshi), grilled salmon, tuna, or even crispy tempura. Wrapped in a layer of nori (seaweed), onigiri is a combination of textures and tastes, with the rice being soft and sticky, the filling savoury and the nori with a gentle crispiness. Onigiri is not just a snack; it's a portable and comforting food enjoyed by many.
Probably one of the most popular places to pick up onigiri is Japanese convenience stores. Nestled in their refrigerated aisles, they offer a wide array of onigiri varieties, from classic fillings like salmon and tuna to more adventurous options like spicy cod roe or teriyaki chicken, ensuring a satisfying and convenient snack on the go.
Onigiri is so easy to make at home! The spicy salmon filling is loosely inspired by the viral TikTok salmon rice bowl by Emily Mariko. It does take a little practice to mould them into the desirable pyramid shape, otherwise you can buy moulds on Amazon or Daiso to make things easier.
Wrapping your onigiri
Wrap your onigiri right before you're about to eat them, otherwise the nori will go soft and soggy. They are easy to fold, here are some images to guide you:
Alternatively, watch the video of me making these spicy salmon onigiri here. If you make them, don't forget to tag me on TikTok or Instagram. I love to see it!
Spicy Salmon Onigiri
Ingredients
- 1.5 c raw sushi rice
- ½ teaspoon salt
- 1 x 200g tin salmon in oil
- 1 spring onion finely chopped
- 2 tablespoon Kewpie mayonnaise
- 1-2 teaspoon sriracha or more, depending on your taste
- 3 sheets nori
Instructions
- Rinse your rice until the water runs clear. Add into a rice cooker along with one and a half cups of water and cook according to appliance directions. Alternatively, add to a pot over high heat. When the water boils, turn it down to the lowest setting, cover with the lid and allow to steam for 12 minutes. Once cooked, season your rice with ½ teaspoon salt. Allow to cool slightly.
- Drain the oil off your tinned salmon and place into a bowl along with spring onion, mayonnaise and sriracha. Stir well to combine.
- Dampen your hands lightly with water. Place about half a cup of rice in your palm and make a little well in the centre. Scoop one tablespoon of your salmon mixture into the centre of the well.
- Gently press the rice around to enclose the filling. Using your fingers and thumb to form the corners, and your palm for the flat sides, shape your onigiri into a triangle. Press evenly so that the rice comes together tightly.
- Cut square nori sheets in half. Wrap nori around your rice ball and serve. Nori will soften against the rice, so if only wrap it around your onigiri right before serving.
Can't get enough of rice balls? Try my yaki onigiri with miso honey butter or tuna mayo rice balls.
Leave a comment