Easy Salmon Onigiri (Japanese Salmon Rice Balls)

Kick soggy sandwiches & boring lunches goodbyyyye! Enjoy these easy Salmon Onigiri on-the-go while transporting your tastebuds to pure happiness – in just 15 minutes!

If you’re feeding a crowd, whip up an easy Sushi Bake for bite-size sushi handrolls in 30 minutes or less – no fancy rolling required. Craving more veggies? Create Sesame Tuna Onigirazu or Spicy Vegetable Onigirazu loaded with crisp vegetables for another version of a full meal in the palm of your hand!

🥘Salmon Onigiri Ingredients

• Cooked Rice: For this Salmon Onigiri recipe, we’re going with sushi rice – a short grain rice that has a nice chew & much stickier than long grain rice. If you use long-grain rice (such as jasmine rice) or brown rice, you’ll find your onigiri easily falling apart because it doesn’t have that same stick consistency. You can grab short-grain rice at your local Asian and Japanese market or online labeled as sushi rice or sweet rice, super easy!
• Salmon: Any cooked salmon is a great way to create a quick meal. So, seared salmon fillet, canned & drained salmon, leftover salmon, or even salmon flakes would all be delicious!
• Japanese Mayo: Alright, let’s talk mayo! Once you try Japanese mayo, there’s no going back! It’s creamy with a subtle tang that makes it next level compared to the regular American mayo in my humble opinion. I HIGHLY recommend using it for this recipe. You can find it at Asian and Japanese markets or even at some local grocery stores in the Asian/International section. It’s SO good, slowly becoming a pantry staple!
• Soy Sauce: Now, for extra umami, I like to season the filling with regular soy sauce (not low sodium). It brings in that salty and umami goodness.
• Sesame Oil: This is a pantry staple that adds a deep nutty flavor. A touch goes a long way & an absolute must!
• Rice Vinegar: Just a touch of rice vinegar goes a long way to balance out the creaminess and saltiness of our other ingredients.
• Sriracha: Spicy lovers, this one is for you! Add a bit (or a lot if your spicy heart desires). This is totally optional! This spicy Salmon Onigiri is all about making them your own, so spice it up to match your taste buds!
• Salt: A sprinkle of salt is used on the rice in Japanese cuisine not only to season it, but it also helps preserve the onigiri. But remember, a little goes a long way, so don’t go overboard. You don’t want your onigiri to be salty!
• Nori: Nori seaweed adds extra flavor and prevents your fingers from getting too sticky from the rice when eating. Some nori sheets come perforated for even easier prep!
• Furikake: Last but not least, let’s talk about furikake. There are a ton loads of varieties, but they all start with seaweed and sesame seeds. Feel free to get creative and use your favorite furikake.

See recipe card for quantities.

📖 Variations & Substitutions

Onigiri is all about making it your own! If you’re a spicy lover, add more even more sriracha – adjust to your tastebuds.

Not in the mood for salmon? Swap it out or mix & match your fillings. Here are a few ideas:

• Tuna onigiri
• Yaki ongiri (grilled ongiri)
• Mentaiko (spicy cod roe)
• Furikake (sprinkled all over onigiri)
• Umeboshi (Japanese pickled plum)
• Okaka (shaved bonito flakes)
• Kambu (seaweed)
• Salted salmon

🔪 How to Make Salmon Onigiri

Step 1: In a medium-sized bowl, make the onigiri filling by combining flaked salmon, Japanese mayo, soy sauce, sesame oil, rice vinegar, & sriracha (if using). Set aside.

Step 2: Dip your onigiri mold in cold water (this makes it easier to remove the salmon rice ball later). Sprinkle a tiny bit of salt at the bottom of the mold, then add a layer of rice with a little divot in the center. Dip your fingers/spoon with some cold water to prevent sticking & make the warm rice easier to work with.