Description
Smoked Salmon Onigiri are delightful Japanese rice balls filled with a creamy smoked salmon mixture, seasoned with scallions and mayonnaise, wrapped in crispy nori, and optionally sprinkled with furikake or toasted sesame seeds. This easy-to-make recipe yields perfectly shaped triangular onigiri that are perfect for a savory snack or a light meal.
Ingredients
Rice
- 3 cups Cooked Short Grain Rice
- 2 tsp Rice Vinegar
- Pinch Kosher Salt
Filling
- 14-16 oz Hot Smoked Salmon (or canned tuna, or salmon)
- 1-2 Scallions, white and green parts sliced thin
- 2-3 tbsp Mayonnaise
- Pinch Wasabi Salt (optional)
Assembly
- Nori Sheets, cut into 1' strips
- Furikake, or Toasted Sesame Seeds
Instructions
- Prepare the filling: While the rice is cooking, flake the hot smoked salmon into small pieces and place in a large bowl. Add the thinly sliced scallions and mayonnaise, mixing well to combine everything evenly. Season with a pinch of wasabi salt if desired, then set aside.
- Season the rice: Once the rice is tender and the water has been fully absorbed, sprinkle it with rice vinegar and mix gently to incorporate. Spread the rice out on a rimmed baking sheet to cool slightly, then sprinkle with a pinch of kosher salt for taste.
- Set up your onigiri station: On a small plate, pour two tablespoons of furikake or toasted sesame seeds. Arrange your workspace with the cooled rice, salmon filling, a bowl of water to wet your hands, an 8" x 8" sheet of plastic wrap, and the nori strips to assemble the onigiri efficiently.
- Form the base rice layer: Scoop a couple of tablespoons of rice onto the center of the plastic wrap. Dip your fingertips in the water to prevent sticking and gently pat the rice into a circle shape.
- Add the filling: Place two teaspoons of the salmon mixture in the center of the rice circle. Then, top the filling with an additional two tablespoons of rice to seal the filling inside.
- Shape the onigiri: Gather the edges of the plastic wrap and twist to enclose the rice and filling tightly. Roll and shape the wrapped rice ball into a compact meatball shape, then slightly loosen the twist but keep it closed. Gently flatten the rice ball and use the natural triangle shape formed between your thumb and finger to mold the onigiri into a traditional triangular shape. Be careful not to squish out the filling. Unwrap the plastic wrap carefully.
- Add the nori strip: Take one strip of toasted nori and place it vertically along the front of the onigiri, leaving a little space from the top. Lift the onigiri by the top of the plastic wrap and allow the bottom of the plastic wrap to fall away as you fold the nori around the bottom of the onigiri. Release the plastic wrap.
- Finish and serve: Hold the onigiri by the nori strip and trim any excess nori as needed to fit neatly. Gently roll the sides of the onigiri in the furikake or toasted sesame seeds from your plate. Place the finished onigiri on a serving plate. Repeat these steps to make the desired number of onigiri servings.
Notes
- Using short grain rice is essential for the sticky texture needed to shape onigiri.
- If you can’t find hot smoked salmon, canned salmon or tuna works as a convenient substitute.
- Keep your hands wet with water when shaping rice to prevent sticking.
- Use plastic wrap to help mold the onigiri tightly without losing the filling.
- Furikake adds an extra burst of umami flavor but can be omitted or substituted with toasted sesame seeds for texture.
- This recipe can be customized with other fillings such as pickled plums or cooked vegetables.
- Store leftover onigiri in the refrigerator and consume within 24 hours for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Japanese
