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Japanese Onigiri Rice Balls with Salmon and seaweed

Japanese Onigiri Rice Balls with Salmon and Seaweed

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Lunch, Snack
Cuisine Japanese
Servings 6 onigiri (about 3 servings)

Equipment

  • Rice cooker or pot A rice cooker gives the perfect texture, but you can use a heavy-bottomed saucepan with a tight-fitting lid.
  • Grill pan or skillet For cooking the salmon; a nonstick pan works just as well.
  • Plastic wrap or onigiri mold (optional) Helpful if you’re aiming for that “onigiri aesthetic,” but clean hands and a little salted water work fine.
  • Sharp knife and cutting board For prepping salmon and cutting seaweed.
  • Mixing bowl For flaking the salmon and combining it with seasoning if desired.

Ingredients
  

For the Rice

  • 2 cups Japanese short-grain rice like Koshihikari or sushi rice
  • 2 ¼ cups water for cooking the rice
  • 1 tsp salt adjust to taste

For the Filling

  • 1 skinless salmon fillet about 6 oz
  • Salt for seasoning
  • ½ tsp soy sauce optional for marinating or flavoring cooked salmon

For Assembly

  • Roasted nori seaweed sheets cut into strips or squares
  • Salted water 1 cup water + ½ tsp salt for shaping onigiri
  • Optional: toasted sesame seeds for garnish

Optional Add-ins or Variations

  • Umeboshi pickled plum for a tangy filling
  • Kombu tsukudani sweet-simmered seaweed for a plant-based twist
  • Seasoned furikake rice seasoning mix

Instructions
 

Step 1: Cook the Rice

  1. Start by rinsing your Japanese short-grain rice under cold water until the water runs clear—this removes excess starch and helps with the final texture. Add 2 cups of rinsed rice to your rice cooker or pot, pour in 2¼ cups of water, and let it soak for 20–30 minutes if time allows. Cook the rice according to your appliance’s settings or, if using a pot, bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off the heat and let it steam for another 10 minutes.

Step 2: Prepare the Salmon

  1. Season your salmon fillet with a generous pinch of salt and let it sit for about 10 minutes to draw out excess moisture. Grill or pan-fry over medium heat until cooked through and lightly browned on both sides, about 4–5 minutes per side. Let it cool slightly, then flake into small pieces. You can add a dash of soy sauce or toasted sesame oil for extra flavor, though this step is optional.

Step 3: Set Up for Assembly

  1. Have your salted water ready in a small bowl—it helps keep rice from sticking to your hands and adds seasoning. Cut your seaweed into the desired shapes. For traditional looks, a rectangle that wraps the bottom half of the triangle works best. For cute onigiri that resemble characters or shapes, get creative with seaweed cutouts!

Step 4: Shape the Onigiri

  1. Wet your hands with salted water and take about ½ cup of warm (not hot) rice. Flatten it slightly in your palm and place a small spoonful of flaked salmon in the center. Gently fold the rice over the filling and shape it into a triangle, applying light pressure. Be gentle but firm—too much pressure will crush the grains, but too little and it may fall apart.
  2. Wrap the base with a strip of nori and optionally sprinkle with sesame seeds or furikake. You can use plastic wrap or an onigiri mold if you're after a uniform, bento-friendly shape.

Step 5: Serve or Store

  1. Onigiri is best eaten fresh or within a few hours, especially if it's part of a Japanese bento. If making in advance, wrap individually in plastic wrap and store in the fridge. Allow to come to room temperature before eating—cold rice can become firm and less flavorful.