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SO yummy! I made them in the morning so I could have a quick and easy lunch this afternoon. I couldn’t help but eat the small one right away 😂 One of my favorite Japanese dishes ❤️🍙
– Cat (from Pinterest)
Ever crave that salty-savory bite of a fresh Japanese rice ball? While tuna mayo onigiri and kombu rice balls are classics, my salmon version unlocks a deeper level of rich umami you won’t find in stores.
Most onigiri variations just stuff the center, leaving the edges bland. I mix the flavor through the rice using a secret ingredient that makes this better than any konbini version.
Salmon Onigiri
Recipe Snapshot
- What is it? A portable salmon onigiri made in the mazegohan (mixed rice) style, incorporating pan-seared salmon flakes directly into steamed Japanese short-grain rice.
- Flavor profile: Rich savory depth from a reduced soy-butter glaze, balanced by the nuttiness of toasted sesame seeds and the natural salinity of the fish.
- Why you’ll love this recipe: No “stuffing drama.” Mixing the salmon through the rice makes it naturally clingy, so your triangles hold together fast.
- Must-haves: Japonica rice (or Calrose) for essential starch cohesion, roasted nori sheets, and soy sauce.
- Skill Level: Easy
- Suitable for Meal Prep? Yes! Store rice balls wrapped in plastic (without nori), then add nori right before eating to avoid soggy seaweed.
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What is Salmon Onigiri?
Salmon onigiri, also known as sake onigiri (鮭おにぎり), is a Japanese rice ball made from steamed short-grain rice and cooked salmon. Unlike sushi, which relies on vinegared rice and often raw seafood, onigiri uses plain, lightly salted rice and cooked ingredients for preservation and portability.
The dish is prepared by hand-pressing the warm rice into a triangular or cylindrical shape, traditionally with the salmon placed in the center, though my recipe uses a mazegohan (mixed rice) technique where butter-sautéed salmon is incorporated throughout.
In fact, salmon ranks among the favorite onigiri fillings in Japan alongside mentaiko rice balls, okaka (bonito flakes), and variations like yaki onigiri (grilled rice balls).
Sake Onigiri Ingredients
- Japanese short-grain rice (sometimes labeled “premium short grain”): This specific variety releases the necessary starches to act as an “edible glue,” ensuring your onigiri holds its triangular shape without crumbling. You’ll find it at Japanese/Asian groceries and often in the rice aisle at bigger supermarkets.
- Salmon fillet (fresh, skinless, and boneless cuts are most convenient): We cook the fish in a pan, then flake it straight into the rice. This keeps the natural fats in, which makes the filling stay moist and tasty even when you eat it at room temperature later. Using fresh fish lets you control how it feels in your mouth, which is often dry and chalky in pre-cooked canned alternatives.
- Roasted seaweed sheets (yaki nori, the crisp type used for sushi rolls): This wrapper serves as a delicious, edible handle that makes your lunch portable and keeps your fingers clean while eating. High-quality nori creates that signature barrier between the sticky rice and your hands, completing the authentic onigiri experience. It is stocked in the Asian section of major chains.
Substitution Ideas
- Canned salmon (water-packed or pouch varieties work best): This is your ultimate weeknight shortcut. You must drain it thoroughly before adding it to the pan with butter and soy sauce, which revitalizes the texture and removes any “tinny” taste.
- Leftover shiozake: If you already have leftover grilled salmon or even homemade salmon flakes, you can use that instead too! But you will need to adjust/omit the soy sauce accordingly if your leftovers are salted.
- Medium-grain “Calrose” rice (common brands include Botan or Nishiki): If premium Japanese short-grain isn’t available, this US-grown variety is the most reliable alternative. It offers a slightly softer bite but provides the essential stickiness needed to prevent your triangle from crumbling into a mess.
Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
How to Make My Salmon Rice Balls
If you prefer to watch the process in action, check out my YouTube video of this salmon onigiri recipe!
i. Cook Japanese short-grain rice (or Calrose) in a rice cooker or in a pot on the stove.
You want plump, slightly sticky grains, starch gelatinization and a short rest make the salmon-mixed rice bind and hold a triangle.
i. Melt unsalted butter in a pan over medium heat, add the salmon, and cook until opaque and flaking.
ii. Use a spatula to break it into small flakes.
Tip: This step should reveal any small bones if the fillet has them. Use chopsticks or tweezers to remove them before moving onto the next step.
i. Add soy sauce and toss to coat the flakes, then cook until the pan looks dry and the salmon turns glossy. Reduction and evaporation concentrate umami without making the rice soggy. Taste a flake: add a few drops more soy and reduce again if needed.
Stopping at “almost dry” still leaked soy into the rice by lunchtime, making the onigiri softer and messier. I only stop when the pan truly looks dry and the flakes look shiny, not wet.
i. Transfer the hot salmon, toasted sesame seeds, and chopped green onions into a large bowl with the warm rice.
ii. Use a rice paddle to gently fold (not mash) the ingredients, making sure every bite contains savory salmon.
i. Dampen your hands or mold and apply salt (creates a barrier against sticking), then form 100-130g of rice into a triangle using firm, even compaction pressure. Press just enough to fuse the exterior starch without crushing the inner grains.
ii. If it crumbles, apply slightly more pressure; if it feels like a puck, you’ve over-pressed.
If you want to know different ways to shape onigiri in detail, check out my how to shape onigiri guide.
i. Cut nori to size and roll it around the onigiri to finish. For a crisp snap (konbini-style), keep nori separate and wrap right before eating! Moisture migration from warm rice will soften it fast.
Essential Tips & Tricks
- Reduce the soy seasoning until the pan is almost dry to force complete evaporation. Leaving liquid creates a high-moisture filling that migrates into the rice, turning your lunch into a soggy mess.
- Fold ingredients into the rice while it is still steaming hot to make sure proper adhesion and flavor absorption. Mixing into cold, retrograded rice prevents the grains from fusing, leading to crumbling balls.
- Shape with firm, gentle pressure (just 3-4 presses) to fuse the exterior (compaction) without crushing the core. I recommend using onigiri mold if you’re not used to hand-shaping.
With these simple tips in mind, you’re set for success every time you make salmon onigiri.
Storage & Meal Prep
Fridge: Not recommended for best salmon onigiri texture, but if you must, store tightly wrapped (plastic wrap) in an airtight container for up to 24 hours. The rice will firm up and turn slightly chalky.
Freezer: Highly recommended! Wrap individual onigiri in plastic while still warm to lock in moisture, then store in a freezer bag for up to 1 month. Freezing halts starch aging effectively, preventing the mealy texture that occurs in the fridge.
Meal Prep: You can cook and season the salmon flakes 2-3 days in advance, but it is best to shape the onigiri on the day of eating or freeze them immediately. If packing for lunch, prep and cool the rice balls first, then add nori right before eating for moisture control.
Reheating: Microwave straight from frozen while still plastic wrapped (about 2 minutes at 500W, then 20-second bursts) until the center is steaming hot for even reheating and safety. Avoid room-temperature thawing.
What to Serve With This Recipe
Salmon Rice Balls FAQ
Use Japanese short-grain rice because its stickiness comes from higher amylopectin, which helps the triangle hold. Long-grain rice tends to separate and crumble when you compact it. Calrose is the second best alternative.
This usually happens when the rice is too cool, too dry, or you didn’t compact it evenly. Shape while the rice is warm (tacky starch helps it bind) and press with steady, light pressure so the grains “lock” without turning dense. If you’re not used to hand-shaping, I recommend getting a cheap rice ball mold.
Nori absorbs moisture from the steaming rice very quickly due to moisture migration. For a crisp texture, pack the nori sheets separately in a plastic bag or foil and wrap the onigiri just before eating. If you wrap it in advance, the seaweed will soften and become chewy.
More Japanese Salmon Recipes
Hungry for more? Explore my Japanese salmon recipes to find your next favorite dishes!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Salmon Onigiri (Japanese Salmon Rice Balls)
Ingredients
- 350 g cooked Japanese short-grain rice or medium-grain Calrose
- 100 g salmon fillet skinless, boneless preferred, or well-drained canned salmon in a pinch
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp finely chopped green onions
- 1 tsp butter unsalted
- ½ tbsp toasted white sesame seeds
- 4 strips roasted seaweed for sushi (nori) cut to size if needed
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Heat up a frying pan on medium and add 1 tsp butter. Once the butter is melted, add 100 g salmon fillet to the pan and fry on both sides until it's opaque and cooked through.
- Use a spatula break it up into smaller flakes, remove bones with tweezers or chopsticks if necessary. Then add 1 tbsp Japanese soy sauce (koikuchi shoyu) to the pan, mix well and cook until the liquid is gone.
- Turn off the heat and transfer the cooked salmon flakes to a large heatproof bowl.
- Add 350 g cooked Japanese short-grain rice, ½ tbsp toasted white sesame seeds and 2 tbsp finely chopped green onions to the bowl.
- Mix well until the ingredients are evenly distributed through the rice.
- Take approx 100-130g of the rice and shape it into a rounded triangle using your preferred method. Make sure to sprinkle salt on your hands/plastic wrap/mold first. If using bare hands, submerge them in ice cold water and rub salt over them before shaping.
- Wrap it with nori right before eating and enjoy!
I made this once and it was so good that I’m making it again this week. Very simple recipe. However, I added furikake to my mix and made musubi instead of rolls. I’m addicted.
Thank you so much, glad you enjoyed them! Adding furikake is a great idea!
made this yesterday, so yummy.
I used the simmering water from making the savoury salmon flake recipe instead of plain water and instead of scallion/spring onions, I used a locally produced dehydrated sea lettuce and formed them up with my new Ongiri mold.
I had to double up on the recipe so now I have lunch sorted for the next couple of weeks.
love your easy to follow recipes.
Hi Trish,
Thank you so much for trying this salmon onigiri recipe! I love your creative spins! I always enjoy reading your comments and feedback! 🙂
Yuto
Hi, I kept forgetting to come back about the frozen ongiri…..when it defrosted, it pretty much fell apart so I had to mix in a bit of mayo and reform in the mold.
The top kept sticking to the lid, but a bit of clingwrap helped with that.
This was the first ongiri I’ve made and inspite of the problems I love it.
I ‘m not used to using Japanese rice and I think maybe I over washed it. I dont usually wash rice at all.
Oh, and the sea lettuce I used apparently is the same thing as Aonori.
Hi Trish,
Thanks so much for the update! Do you remember how you defrosted it? Sometimes that makes all the difference for frozen Japanese rice. New type of rice can definitely be a bit of a challenge at first, but it will definitely be easier once you get knack of it! I’m really glad you still enjoyed it! 🙂 If you’re interested and haven’t checked it out yet, here’s a full guide I made on Japanese rice: (https://sudachirecipes.com/perfect-japanese-rice/)
Yuto
I just put it in the fridge overnight.
Hi Trish,
Thank you for your explanations! I well received all of your replies. The fridge environment tends to dry out the rice, which makes the grains fall apart even though they’re naturally sticky.
And steaming is definitely a solid microwave alternative! Another method is, if you have a heat-proof bag that can be completely sealed, you can put wrapped frozen rice balls in the bag, seal it, and warm the whole thing in boiling water for 5–10 minutes. Hopefully one of these works for you next time! 🙂
Yuto
I love making salmon and serving it with rice, so this was the perfect easy meal! I ended up mixing in some kewpie mayo and sriracha with my salmon which gave it a little bit of spice and creaminess. I had a hard time getting the ratio of spicy salmon to rice correctly, so I put half of the rice in the onigri mold, then the salmon mixture, then more rice before pressing it all together. So delicious! I love all of your recipes–I will be making your miso recipe for breakfast tomorrow.
Hi Hannah,
Thank you so much for trying this recipe! That mayo + sriracha combo sounds delicious, I definitely need to try it myself next time! Thanks so much for sharing! It makes me really happy to hear you’ll be trying the miso recipe too. Can’t wait to hear what you think of it!
Yuto