Why not try experiencing onigiri in a different way? Instead of putting the salmon flakes inside the onigiri, you can enjoy the flavor more directly by adhering them to the outside.
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What is Salmon Onigiri?
Salmon Onigiri refers to rice balls with salmon slices or salmon flakes as ingredients. While fresh salmon fillets can be used, it is more common to use seasoned salmon, such as Ama-shiozake (lightly salted salmon) or Shiozake (salted salmon). This variety is one of the most popular and standard types of onigiri in Japan.
Typically, the ingredients are placed inside the onigiri, but in this recipe, I have adhered salmon pieces to the exterior of the rice ball to savor the salmon's taste more directly. Additionally, to add a crispy texture and savory aroma, I have included salmon skin. This dish allows you to fully experience the rich flavor of the salmon.
Onigiri shapes
Onigiri can be made in various shapes, including round, triangular, rectangular, and drum-shaped. This salmon onigiri recipe is no exception, and you are free to shape the onigiri into your preferred form. The most common shape in Japan is the triangular one because it is easily held and consumed. Enjoy it in any shape you prefer.
What can be added other than salmon
In this recipe, I have included only rice and salmon fillet to fully savor the salmon's flavor. However, you can also create salmon onigiri with slightly different flavors by incorporating ingredients such as toasted sesame seeds, shiso leaves (perilla), or umeboshi (salt-pickled plums). It could be interesting to explore combinations that complement the salmon, using locally available ingredients. Feel free to experiment according to your taste.
Ingredients
- 5.6 oz cooked Japanese white rice
- 1 seasoned salmon fillet (such as ama-shiozake (lightly salted salmon) or shiozake (salted salmon)) (about 3.2 oz/90 g each)
Step-by-step instructions
🕒 Total 15 mins
Step 1
Remove the scales and bones from the salmon fillet.
Step 2
Heat oil in a pan and cook the salmon over medium heat until both sides are browned.
Step 3
Remove the skin from the salmon and place it in a container. Cook the salmon thoroughly, using a spatula to break it into pieces.
Step 4
Transfer the broken salmon pieces to the container. Then, return the salmon skin to the pan and cook until it becomes crispy.
Step 5
Remove the salmon skin from the pan, cut it into 0.4 inch (1cm) pieces, and add these pieces to the container.
Step 6
Shape each portion of rice into a triangle or your preferred shape, depending on the number of onigiri you want to make. Then, firmly press each onigiri onto the salmon pieces in the container to adhere them together.
To Store
You can store it in the refrigerator for about half a day.
Tips on how to make
- Use Japanese rice or short-grain rice. If you use a type of rice that doesn't stick together properly, you might have difficulty forming the onigiri shape.
- Use freshly cooked warm rice. Warm rice has a sticky texture, making it easier for the salmon pieces to adhere to it.
Recipe Card
Savory Salmon Onigiri (Rice Balls)
Ingredients
- 5.6 oz cooked Japanese white rice
- 1 seasoned salmon fillet (such as ama-shiozake (lightly salted salmon) or shiozake (salted salmon)) (about 3.2 oz/90 g each)
Instructions
- Remove the scales and bones from the salmon fillet.
- Heat oil in a pan and cook the salmon over medium heat until both sides are browned.
- Remove the skin from the salmon and place it in a container. Cook the salmon thoroughly, using a spatula to break it into pieces.
- Transfer the broken salmon pieces to the container. Then, return the salmon skin to the pan and cook until it becomes crispy.
- Remove the salmon skin from the pan, cut it into 0.4 inch (1cm) pieces, and add these pieces to the container.
- Shape each portion of rice into a triangle or your preferred shape, depending on the number of onigiri you want to make. Then, firmly press each onigiri onto the salmon pieces in the container to adhere them together.
Notes
- You can store it in the refrigerator for about half a day.
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