Spicy salmon onigiri are Japanese rice balls filled with a creamy salmon mixture made with Kewpie mayonnaise, sriracha and spring onion. Wrapped in crisp nori and shaped into compact triangles, these savoury rice balls are perfect for lunchboxes, snacks or a quick meal.
This spicy salmon onigiri recipe is simple to make at home using pantry staples like tinned salmon and sushi rice. The combination of soft rice, spicy mayo salmon filling and salty nori creates a satisfying bite that’s both comforting and flavourful.
Inspired by the viral salmon rice bowl made famous on TikTok, this version transforms those flavours into portable spicy salmon rice balls that are easy to prepare and even easier to eat.
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Why You’ll Love This Recipe
These spicy salmon onigiri are simple, satisfying and perfect for anyone looking for an easy homemade Japanese rice ball recipe.
- Quick and easy to make – This spicy salmon onigiri recipe uses simple pantry ingredients and comes together with minimal prep.
- Budget-friendly ingredients – Using canned salmon keeps this recipe affordable while still delivering a rich, savoury filling.
- Perfect for snacks or lunchboxes – These spicy salmon rice balls are portable, filling and easy to pack for work, school or picnics.
- Beginner-friendly onigiri recipe – If you’ve never made salmon onigiri before, this recipe is a great place to start.
- Creamy, spicy and savoury – The combination of salmon, Kewpie mayonnaise and sriracha creates a flavourful spicy mayo salmon filling.
What Is Onigiri?
Onigiri are traditional Japanese rice balls made from cooked short-grain rice that is shaped by hand into triangles or rounds. They are often lightly salted and can be filled with ingredients such as salmon, tuna mayonnaise or pickled plum. Many onigiri are wrapped in a strip of nori (seaweed), which adds flavour and makes them easier to hold. Popular across Japan as a quick snack, lunchbox staple or convenience store meal, onigiri are loved for their simplicity, portability and comforting flavour.
Ingredients & Substitutions
- Sushi rice – Short-grain Japanese rice is essential for onigiri because it becomes sticky when cooked and holds its shape.
- Salt
- Tinned salmon – A convenient and affordable way to create the spicy salmon filling. Fresh cooked salmon can also be used. Alternatively, used tinned salmon.
- Spring onion – Also known as scallions.
- Kewpie mayonnaise – Kewpie is made with yolks only, giving it a beautiful richness. You can swap for a good quality whole egg mayonnaise, however I do prefer Kewpie for this recipe!
- Sriracha – substitute with any hot chilli sauce. Adjust the amount based on your personal preferences.
- Nori sheets – Roasted nori sheets are available at Asian grocers.
How to Make Spicy Salmon Onigiri
Step 1: Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker with water according to the appliance instructions. Alternatively, cook on the stovetop by bringing the rice and water to a boil, then reducing the heat to low, covering and steaming until the rice is tender. Once cooked, season the rice with salt and allow it to cool slightly so it is comfortable to handle.
Step 2: Drain the oil from the canned salmon and transfer it to a bowl. Add the finely chopped spring onion, Kewpie mayonnaise and sriracha. Stir well to create a creamy spicy salmon filling.
Step 3: Lightly dampen your hands with water to prevent the rice from sticking. Place a portion of warm rice into your palm and gently press it flat, creating a small well in the centre.
Step 4: Spoon some of the spicy salmon filling into the centre of the rice. Carefully fold the rice around the filling and press it together to seal.
Step 5: Using your fingers and palm, gently shape the rice into a triangle. Press firmly enough so the rice holds together, but not so tightly that it becomes dense.
Step 6: Cut the nori sheets into smaller pieces and wrap them around the base of the onigiri. Serve immediately. For the best texture, wrap the nori just before eating so it stays crisp.
How to Wrap Onigiri with Nori
Wrap the nori just before eating so it stays crisp. If the seaweed sits against the rice for too long it will soften and lose its texture.
To wrap the onigiri, place the rice ball on the centre of the nori sheet and fold the seaweed up around the sides of the triangle. Press gently so the nori sticks to the rice and forms a neat wrap.
Follow the images below for a simple step-by-step guide.
Tips for Perfect Onigiri
- Use short-grain sushi rice – This type of rice becomes sticky when cooked, which helps the onigiri hold together when shaped.
- Rinse the rice thoroughly – Washing the rice until the water runs clear removes excess starch and results in better texture.
- Let the rice cool slightly – The rice should still be warm, but cool enough to comfortably handle when shaping the rice balls.
- Dampen your hands before shaping – Lightly wet hands prevent the rice from sticking and make it easier to mould the onigiri.
- Don’t overfill the rice balls – Too much filling can cause the onigiri to break apart when you try to seal the rice around it.
- Press gently but firmly – Shape the rice just enough so it holds together, without compressing it too tightly.
- Wrap nori just before serving – Nori will soften quickly against warm rice, so wrapping it right before eating keeps it crisp.
FAQs
What rice is best for onigiri?
Short-grain Japanese sushi rice is best for onigiri because it becomes sticky when cooked, helping the rice balls hold their shape.
Can I make spicy salmon onigiri ahead of time?
Yes, you can shape the onigiri a few hours ahead and store them in the refrigerator. Wrap the nori just before serving so it stays crisp.
Can I use fresh salmon instead of canned salmon?
Yes. Flaked cooked salmon works well in place of canned salmon and creates a slightly lighter filling.
Why does my onigiri fall apart?
Onigiri can fall apart if the rice isn’t sticky enough or if the rice balls are overfilled. Using sushi rice and pressing the rice firmly helps them hold together.
Are onigiri the same as sushi?
Not exactly. Onigiri are rice balls made with plain or lightly salted rice, while sushi rice is seasoned with vinegar and typically paired with raw fish or other toppings.
🎥 Video: Watch How To Make Spicy Salmon Onigiri
More Rice Ball & Onigiri Recipes
If you enjoyed this spicy salmon onigiri recipe, here are a few more rice ball and onigiri recipes you might like to try.
- California Onigiri – Inspired by the flavours of a California roll, these rice balls are filled with creamy avocado, seafood and sushi-style ingredients.
- Spam and Egg Rice Balls – A savoury rice ball filled with crispy spam and fluffy egg, perfect for a satisfying breakfast or quick snack.
- Tuna Mayo Rice Balls – A simple and comforting rice ball filled with creamy tuna and mayonnaise, similar to the classic convenience store onigiri.
📖 Recipe
Spicy Salmon Onigiri
Ingredients
- 1½ cups sushi rice (short-grain Japanese rice)
- ½ teaspoon salt
- 200 g canned salmon in springwater drained
- 1 spring onion finely chopped
- 2 tablespoon Kewpie mayonnaise
- 1-2 teaspoon sriracha (adjust to taste)
- 3 sheets nori
Instructions
- Rinse the sushi rice until the water runs clear. Cook in a rice cooker with 1½ cups water according to appliance instructions. Alternatively, cook on the stovetop by bringing the rice and water to a boil, then covering and steaming on low heat until tender. Once cooked, season the rice with salt and allow it 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.
- Lightly dampen your hands with water to prevent the rice from sticking. Place about half a cup of rice in your palm and press it flat, creating a small well in the centre.
- 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 the nori sheets in half. Wrap a strip of nori around the base of each onigiri just before serving.
Notes
- Wrap nori just before serving so it stays crisp.
- Onigiri are best eaten fresh the same day.
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