What is the great thing about onigiri?

The most exciting part of this recipe is the flavorful additions you can make. You can make it fancy by adding tuna chunks, avocado, seasonings, mayo, sriracha, roasted seaweed, boiled eggs, black sesame, and more. I am sure that this dish is versatile and will perfectly suit your taste.

Is onigiri eaten warm or cold?

Onigiri can be eaten warm or cold. You can also enjoy onigiri cold, as they are available in supermarkets or 7-Eleven stores (convenience stores in Japan, China, Korea, and other Asian and European countries) where people enjoy them cold.

How do you get rice balls to stick together?

Using short-grain rice can make the rice balls stick together. Ensure the rice is perfectly cooked fresh, as fresh rice is sticky and moist and will hold the perfect onigiri that will not fall apart. Shape the rice balls with gentle yet firm hands to help them stick together.

How To Make Salmon Rice Balls Or Salmon Onigiri July 1, 2025

Description

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?

Ingredients

Scale

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

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Instructions

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.
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.
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.
Prepare the Rice Mixture: Mix the salmon flakes with cooked sushi rice.
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.
Adding Extras: I added the chopped arugula to the rice and salmon mixture and then shaped them. You know I am extra like that!

Notes

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.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Meals
Cuisine: Japanese