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–+ servings

Japanese Salmon Rice Balls (Sake Onigiri)

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Author Yuto Omura
Servings 4 rice balls

Ingredients 
 

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 until it's cooked through.
    pan-frying a salmon fillet in butter
  • Use a spatula break it up into smaller flakes, then add 1 tbsp Japanese soy sauce (koikuchi shoyu) to the pan. Mix well and cook until the liquid is gone.
    pan-fried salmon broken into flakes
  • Turn off the heat and transfer the cooked salmon flakes to a large heatproof bowl.
    seasoned salmon flakes in a glass mixing 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.
    mixing salmon flakes with rice, sesame seeds and green onions
  • Mix well until the ingredients are evenly distributed through the rice.
    mixed rice to make salmon onigiri
  • 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.)
    salmon onigiri mixture shaped in an onigiri (rice ball) mold
  • Don’t handle the rice for too long, quicker is better. Once you’re happy with the shape, wrap it with nori.
    salmon onigiri wrapped with nori
  • Enjoy!

Notes

  • Shape rice balls using cold wet hands, plastic wrap, or a mold—press firmly to maintain shape. For detailed techniques, see "3 Ways to Shape the Perfect Onigiri Rice Ball."
  • Consume rice balls fresh as they don't store well at room temperature or refrigerated. For storage, freeze immediately after making.
  • When freezing, wrap rice balls in plastic while warm, then place in a freezer bag once cooled. Consume within two weeks for best quality (maximum storage time is one month).
  • To defrost, microwave frozen onigiri for 2 minutes at 500W with plastic wrap still on. Add 10-second intervals if needed until fully heated. Add nori just before eating.