Description
Delicious and portable onigiri made with smoked salmon, rice vinegar, and sesame oil, shaped into bite-sized rice balls without any cooking beyond the rice itself.
Ingredients
Scale
- 2 cups Japanese short-grain rice or Calrose rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 150g smoked salmon, roughly chopped
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon rice vinegar
- ½ teaspoon sriracha or chili paste (optional)
- 2 spring onions, finely sliced
- 4–6 sheets nori, cut into strips or squares
- 1 teaspoon fine salt (for shaping)
- Furikake seasoning (optional)
- Toasted sesame seeds (optional garnish)
Instructions
- Cook and season the rice by rinsing it in cold water until the water runs clear. Cook according to instructions, then stir in rice vinegar, sugar, and salt while hot, and cool to warm.
- Make the salmon filling by combining smoked salmon, Japanese mayo, soy sauce, sesame oil, rice vinegar, sriracha, and spring onions in a bowl.
- Prepare your hands by wetting them with cold water and rubbing a pinch of fine salt over your palms to prevent sticking.
- Shape the rice balls: Take about 100–120g of warm rice, flatten it, add salmon filling, and mold it into a triangle shape.
- Finish and serve by rolling the rice ball in furikake if desired and wrapping a strip of nori around just before eating.
Notes
These rice balls are excellent for meal prep. Wrap tightly in cling film without nori for up to 2 days. Serve cold with miso soup or as part of a larger Japanese spread.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Mixing and Shaping
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice ball
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg