Japanese Onigiri with Salmon Filling

Name: Japanese Onigiri with Salmon Filling
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g Japanese short-grain rice (sushi rice); 600 ml Water (for cooking rice); 2.5 g Salt (for seasoning rice); 200 g Skinless salmon fillet; 15 ml Soy sauce; 15 ml Mirin (rice wine); 5 ml Sesame oil; 30 g Mayonnaise (optional, for filling); 4 sheets Nori seaweed sheets (cut into approx. 2x8 cm strips)

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

Onigiri, or rice triangle, is one of Japan's most beloved and practical foods, perfect for a snack, picnic, or quick lunch. This recipe features a classic salmon filling, enriching the soft, sticky rice with savory and umami flavors. It's easy to prepare and versatile, so everyone can find their favorite version. Make this authentic Japanese delicacy at home!

ingredients

4 Servings

400 g Japanese short-grain rice (sushi rice)600 ml Water (for cooking rice)2.5 g Salt (for seasoning rice)200 g Skinless salmon fillet15 ml Soy sauce15 ml Mirin (rice wine)5 ml Sesame oil30 g Mayonnaise (optional, for filling)4 sheets Nori seaweed sheets (cut into approx. 2x8 cm strips)

Steps

Prepare the Rice

Rinse the rice several times with cold water until the water runs clear. Place the rice in a pot with water, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let it rest, covered, for another 10 minutes. Stir in the salt, then spread it out in a bowl to cool to room temperature.

Prepare the Salmon

Preheat your oven to 180°C (350°F). Place the salmon fillet on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through. Remove from the oven, let it cool slightly, then flake it into small pieces with a fork. In a bowl, mix the flaked salmon with soy sauce, mirin, sesame oil, and optionally mayonnaise.

Shape the Onigiri

Wet your hands with water and sprinkle a pinch of salt on them. Take a handful of rice (about 80-100g) and form it into a flat disc in your palm. Place a teaspoon of salmon filling in the center, then cover it with a little more rice. Gently press the rice together and shape it into a triangle. Repeat with the remaining rice and filling.

Serve

Place a strip of nori seaweed on the bottom or side of each onigiri for easier handling. Serve immediately, or wrap in plastic wrap and take it with you for a snack.

Extra Tips

► When shaping the rice, wet your hands with water to prevent sticking and make it easier to work with.

► If you don't have an onigiri mold, you can use plastic wrap for shaping: place rice on it, the filling in the middle, then wrap and press into a triangular shape.

► You can prepare the salmon in advance, making the onigiri assembly even quicker.

Nutrition

	Per 100g	Per Serving 200g
Calories	200 kcal	400 kcal
Protein	10g	20g
Fat	4g	8g
Carbohydrate	30g	60g
Fiber	1g	2g
Sugar	0.5g	1g