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Home » Recipes » Traditional

Savory Salmon Onigiri (Rice Balls)

Published: Aug 16, 2022 · Modified: Dec 4, 2023 by Ryo Hikita · Leave a Comment

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 coating them on the outside.

Step-by-Step Recipe
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Jump to:
  • What is Salmon Onigiri?
  • What can be added other than salmon
  • Ingredients
  • Step-by-step instructions
  • Tips on how to make
  • Recipe Card

What is Salmon Onigiri?

Salmon Onigiri refers to rice balls with salmon slices or salmon flakes as ingredients. While fresh salmon slices can be used, it is more common to use seasoned salmon, such as ama-shiozake (light 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 coated the exterior of the rice ball with salmon to savor the flavor of salmon more directly. Additionally, to add a crispy texture and savory aroma, I included salmon skin. This dish allows you to fully experience the rich flavor of salmon.

To learn more about "Ama-shio zake."

What can be added other than salmon

In this recipe, I have included only rice and salmon 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, 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 preferences.

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Ingredients

Servings: 2 pieces

  • 6 oz. (170g) cooked Japanese white rice
  • 1 (3.2oz./90g) seasoned salmon fillet (such as ama-shiozake (light salted salmon) or shiozake (salted salmon))

Step-by-step instructions

🕒 Total 15 mins

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Step 1
Remove the scales and bones from the salmon fillet.


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Step 2
Heat oil in a pan and sauté the salmon over medium heat until both sides are browned.


salmon-onigiri_3

Step 3
Remove the skin from the salmon and place it in a container. Cook the salmon until it is fully cooked, using a spatula to break it into pieces.


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Step 4
Transfer the broken salmon pieces to the container. Then, return the salmon skin to the pan and cook until it becomes crispy.


salmon-onigiri_5

Step 5
Remove the salmon skin from the pan, cut it into 0.4 inch (1cm) pieces, and add these pieces to the container.


salmon-onigiri_6

Step 6
Shape each portion of rice into a triangle, depending on the number of onigiri you want to make. Press each onigiri firmly onto the salmon pieces in the container to adhere them.


To Store

You can store it in the refrigerator for about half a day.

Tips on how to make

  • Use Japanese rice (short-grain rice). If you use a type of rice that does not stick together properly, you may not be able to form an onigiri shape.
  • Use freshly cooked warm rice. Warm rice has a sticky texture, making it easier for salmon pieces to adhere to onigiri.

Recipe Card

salmon-onigiri

Savory Salmon Onigiri (Rice Balls)

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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 coating them on the outside.
Print Recipe Pin Recipe
Prep Time 8 minutes mins
Cook Time 7 minutes mins
Total Time 15 minutes mins
Servings: 2 pieces

Ingredients
  

  • 6 oz. (170g) cooked Japanese white rice
  • 1 (3.2oz./90g) seasoned salmon fillet (such as ama-shiozake (light salted salmon) or shiozake (salted salmon))

Instructions

  • Remove the scales and bones from the salmon fillet.
  • Heat oil in a pan and sauté 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 until it is fully cooked, 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, depending on the number of onigiri you want to make. Press each onigiri firmly onto the salmon pieces in the container to adhere them.

Notes

  • You can store it in the refrigerator for about half a day.
Calories: 241
Author: Ryo Hikita (UmamiPot)
Cuisine: Japanese
Category: Onigiri, Quick, Seafood, Traditional
Keyword: ama-shio zake, rice
Enjoyed this recipe?I would be happy if you could share it with your friends.

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Konnicihwa! I'm Ryo

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Konnichiwa(Hi)! I'm Ryo. I'm Japanese and a devoted food enthusiast as well as a culinary researcher living in Osaka, Japan. I’d like to share with you authentic and healthy Japanese recipes that are actually eaten in Japan.

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