Spicy Salmon Onigiri
Spicy salmon onigiri are Japanese rice balls filled with creamy salmon, Kewpie mayonnaise and sriracha. This easy spicy salmon onigiri recipe uses simple ingredients to create savoury rice balls perfect for snacks, lunchboxes or a quick meal.
Servings: 6 serves
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.