How To Make Salmon Rice Balls Or Salmon Onigiri

Salmon rice balls or salmon onigiri are a quick meal bursting with protein, healthy fats, and carbs. They are made with Japanese sushi rice folded into cooked salmon chunks and sesame seeds shaped into balls. 

I was offline and not publishing due to some health issues. I want to share the salmon rice balls recipe I added to my diet to keep my sick days happy and healthy. No worries, it is not just for sickness. I have added this to my regular diet, or whenever I crave it.

After a long break, I am sharing the most exciting and healthy salmon rice balls, which is known as salmon onigiri in Japanese. They contradict their name as they are originally triangular shaped, but you can take the ball shape seriously (If you have no time to shape them triangular). I am simplifying the recipe and saving your time. Anyways, whichever shape you choose is just alright and tastes good! 

I have kept the recipe simple, but it will fulfil your daily needs of macronutrients, such as carbs from sushi rice, protein, and omega-3 from salmon, as well as healthy fats from butter. How simple and healthy is that, right?

What is Onigiri?

Onigiri or Omusubi (おむすび) are seasoned Japanese rice balls, optionally wrapped in a nori sheet, and are pressed into common shapes like a triangle, ball, or square. Onigiri has the same meaning as nigiri. Nigiri means “to squeeze or mold,” while onigiri means “to squeeze or press rice”.  Salmon, tuna, or chopped greens are used to enhance the flavor. They are usually packed in bento or lunch boxes. 

History of Onigiri

The onigiri is about 2000 years old Japanese style of preserving rice, making it portable and handy. It was particularly served to soldiers and travelers. It became a symbolic representation of Japanese cultural dishes. You must have seen these in their meals if you are a fan of anime or manga (Japanese graphic comics). It symbolizes emotions and love connecting to home-cooked food. In short, rice balls are comforting meals that Japanese people are obsessed with (me too, by the way!).

To this day, this dish serves as the icon. It can be made with a variety of additions like tuna, salmon, chopped spring onion or scallion, mayonnaise, sriracha, and roasted seaweed. 

Why Will You Love This Salmon Balls Recipe?

• Complete Meal: They are packed with nutrients that make them healthy.
• Loved by Kids: Rice balls with salmon can be packed in a kid’s lunchbox. They are great for making bento. 
• Simple and Easy: You only need four ingredients to make this amazing recipe.
• A Treat for Sushi Lovers: They are great for sushi lovers. The ingredients are mostly similar to sushi, but it feels like we have shaped sushi in different styles. 

Ingredients for Rice Balls Salmon

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• 120g salmon fillet
• ½ tsp salt
• ½ tablespoon butter
• 1 tsp soy sauce
• 1 tsp sesame seeds
• 1 cup cooked sushi rice
• 2 Nori seaweed sheets

How to Make Salmon Rice Balls

1.Season the Salmon

Sprinkle salt on the filet and spread it all over. Cover with plastic wrap and allow the seasoned salmon to rest for 30 minutes.  

2.Boil the Seasoned Salmon

Boil the salmon fillet for 3 minutes. Once it is boiled, remove it, pat dry,

and roughly break the salmon. Remove the skin and bone. 

3.Prepare the Salmon Flakes

Melt the butter in a pan and cook the salmon we prepare. Cook the salmon for about a minute. Stir the salmon continuously with a wooden spatula. Mix the soy sauce and sesame seeds with the salmon flakes and cook for another 3 minutes. Adjust the taste with salt if necessary. 

4.Prepare the Rice Mixture

Mix the salmon flakes with cooked sushi rice. 

5.Shape the Onigiri Mixture

Wet your hands before shaping.

Shape the prepared mixture with your hands into balls, then press and turn over the salmon rice onigiri to make it triangular.

If you are not willing to make it triangular, make a ball and serve. They are tasty no matter what shape you make. Wrap the onigiri with half nori sheets and enjoy. 

6.Adding Extras

I added the chopped arugula to the rice and salmon mixture and then shaped them. You know I am extra like that!

How to Make Them Triangular

If you want to shape the rice onigiri with your hands, you must wet your hands with some cold water so that the rice mixture doesn’t stick. Pick a handful of rice-salmon mixture and gently shape into a ball. Turn and press the ball in a triangular shape with the help of your fingers and the palm of your hands. Wrap the onigiri with nori, and there you go.

If you are not confident in your shaping skills, you can use a plastic or silicone rice mold (onigiri molds) to shape the salmon rice balls. 

Optional add-ins

Add chopped arugula, green peas, mayonnaise, siracha, or furikake seasoning to the rice mixture. You can add yaki bara nori (roasted and scattered nori sheets) to the mixture to add crunch in contrast with soft rice. Lettuce leaves can also hold salmon rice balls if you don’t like the nori seaweed wrap. 

Add the scallions, chopped spring onions, to make it beautiful in appearance and taste. 

Storage Suggestion

You can enjoy the onigiri by storing it in the refrigerator in an airtight vessel for 2-3 days. I don’t recommend reheating it, as it will lose shape and taste. 

Expert Tips

• Short-grain sushi rice is the best choice because its sticky nature creates the perfect shape that will not fall apart. You can make sushi rice in an Instant Pot or on the stovetop. 
• Salmon fillets should be deboned and the skin removed for amazing salmon flakes. 
• Make your hands wet with cold water to prevent the rice from sticking to your hands, or shape them by folding the rice mixture in plastic wrap. Rice ball molds can also be used to shape the perfect salmon onigiri. 
• Wrap the rice balls just before eating. Wrapping the nori too long can make it soggy and lose its crunchy texture.

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