Japanese Salmon Rice Balls (Sake Onigiri)

Japanese Salmon Rice Balls (Sake Onigiri)

5 from 2 votes

Discover how to make one of Japan's most popular rice ball options - onigiri with salmon! This rice ball is one of my favorites. I am confident that if you try this snack, you will love it too!

Prep Time20

Cook Time10

Total Time30

Course Bento, Breakfast, Lunch, Snacks

Cuisine Japanese

Servings rice balls

Calories 223

Prep Time: 20

Cook Time: 10

Total Time: 30

Course: Bento, Breakfast, Lunch, Snacks

Cuisine: Japanese

Servings: rice balls

Calories: 223

Equipment

Ingredients

▢ 350 g cooked Japanese short-grain rice See here how to cook Japanese rice on the stove
▢ 100 g salmon fillet skin removed and deboned
▢ 1 tbsp soy sauce
▢ 2 tbsp finely chopped green onions
▢ 1 tsp unsalted butter
▢ ½ tbsp white sesame seeds
▢ 4 strips sushi nori seaweed

Instructions

Heat up a frying pan on medium and add 1 tsp unsalted butter. Once the butter is melted, add 100 g salmon fillet to the pan and fry until it's cooked through.
Use a spatula break it up into smaller flakes, then add 1 tbsp soy sauce 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 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.)
Don’t handle the rice for too long, quicker is better. Once you’re happy with the shape, wrap it with nori.
Enjoy!

Notes

Practice makes perfect but if you're having trouble shaping your onigiri, watch our youtube video or check out this post "3 ways to shape the perfect onigiri"!

Best eaten the same day. If you want store them, wrap and freeze without nori. Microwave to defrost and wrap with nori right before eating.

Refrigeration is not recommended, but if you plan to eat them within 24 hours then wrap with plastic wrap and store in an airtight container to stop them from drying out. Store without nori and wrap right before eating.

Nutrition