I love salmon onigiri. Always have. Spicy Kewpie mayo salmon filling, sushi rice pressed into a triangle, pan fried until the outside is golden and crispy. Ten minutes and it feels like something you would order at a Japanese restaurant.
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The pan frying is what makes these different and honestly what made me fall in love with onigiri in the first place. Most recipes stop at shaping the rice ball. This one goes into a hot pan with sesame oil and comes out with a crispy golden crust that completely transforms the texture. My boys ask for these constantly and I always make an extra for myself because I cannot help it.
If you love this try my Tuna Onigiri next or make both at once for a proper onigiri night. My Asian Coleslaw on the side and my Chicken Katsu Air Fryer alongside and suddenly it is a full Japanese-inspired meal my family asks for on repeat.
WHAT TO SERVE WITH IT
- The Best Spring Roll Salad with Peanut Dressing- fresh, crunchy, and the perfect contrast to crispy warm onigiri
- Ground Chicken Miso Udon- a bowl of these noodles alongside makes this a full Japanese-inspired meal
- Viral Easy Salmon Sushi Bake Cups- the other salmon recipe my family cannot get enough of
- Crispy No Fold Dumplings- another fun hands-on recipe that belongs on the same table as these
Jump to:
How to make salmon onigiri
There are different ways to perfect your Japanese Salmon Onigiri recipe, but here's my step-by-step guide in making it!
- Step 1: Prepare the salmon filling
- Step 2: Place rice in the bottom of the mold.
- Step 3: Place the salmon filling. Then top it up with more rice.
- Step 4: Pack it really well.
- Step 5: Remove the mold.
- Step 6: Add furikake or nori (seaweed) to finish.
Tuna Onigiri
If you're more into tuna, you need to see this!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with salmon onigiri:
Easy 10 minute Salmon Onigiri Recipe (using leftover salmon and rice)
Ingredients
Equipment
Method
- If you have leftover salmon, use a fork and flake it.
- In a small bowl, combine the flaked salmon with 1 tablespoon of Kewpie mayo (a Japanese-style mayonnaise) and 1 tablespoon of sriracha sauce. Adjust the sriracha to your preferred level of spiciness. Mix well until the ingredients are evenly combined.
- Take your leftover cooked rice and place it in a microwavable large bowl.
- Heat up your rice in the microwave for 1 minute or until it is warmed and soft.
- Add 2 tablespoon of mirin and 2 tablespoon of rice vinegar - adjust the taste to your liking.
- Wet your hands with a small bowl of water to prevent the rice from sticking. Take a handful of seasoned rice and place it in your palm.
- Flatten the warm rice in your hand and create a small well in the center for the salmon filling.
- Add a spoonful of the salmon mixture in the middle.
- Encase the filling with the rice and shape it into a triangle shape or oval triangular shape, whichever you prefer. Press the rice gently to ensure it holds its shape.
- Place seasoned rice in the mold, filling it halfway, and create a slight hollow for your chosen fillings.
- Spoon your desired filling into the hollow, then top with more rice to fill the mold completely.
- Seal with the lid, and press down firmly. Uncover, invert the mold, and press the bottom button to release your onigiri.
- Brush the onigiri with a little bit of sesame oil. Pan-fry the onigiri until it becomes slightly crispy and the rice develops a golden-brown crust.
- Take nori strips (nori seaweed) and wrap them around the onigiri. The nori strips will not only add a different flavor but also make it easier to hold and eat.
- If desired, sprinkle some black sesame seeds, white sesame seeds, or toasted sesame seeds over the top of your onigiri for extra flavor and texture.
Notes
STORAGE AND REHEAT
- Best eaten immediately after pan frying. The crispy exterior softens quickly once the onigiri sits.
- Fridge: Store unfried assembled onigiri wrapped tightly in plastic wrap up to 1 day. Pan fry right before serving.
- Store nori separately always. Wrap right before eating or it goes soft and chewy.
- Reheat: Pan over medium heat with a drizzle of sesame oil for 2 to 3 minutes per side to bring the crispy crust back. Microwave works but the texture will soften.
TOP TIPS
- Pan fry in sesame oil. This is what makes these different from a regular rice ball. The sesame oil gives the outside a nutty golden crust that elevates the whole thing.
- Press the rice firmly in the mold. Loose rice means the onigiri falls apart the moment you pick it up. Pack it tightly and press the lid down hard before releasing.
- Kewpie mayo is non-negotiable. Regular mayo works but Kewpie is richer, slightly sweeter, and makes the filling taste significantly better. Worth finding it.
- Leftover rice works best. Freshly cooked rice is too soft and sticky to hold its shape well. Day old or leftover rice gives you better structure.
- Wrap nori right before eating. If you wrap it too early the nori goes soft and chewy. Keep it separate and wrap each one right before serving.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsFrequently Asked Questions for Salmon Onigiri
Do I have to use leftover salmon? No. Canned salmon works beautifully and is actually faster. Fresh cooked salmon is also great. Just flake it and mix with the Kewpie mayo and sriracha.
What is yaki onigiri? Yaki means grilled or pan fried in Japanese. Yaki onigiri is a rice ball that has been pan fried or grilled until the outside is crispy and golden.
Can I use a different filling? Yes. Canned tuna with Kewpie mayo is the classic alternative. Leftover chicken teriyaki, shrimp, or even just plain umeboshi all work. The mold method works with any filling.
Do I need an onigiri mold? No. Wet your hands with water to prevent sticking and shape the rice into a triangle by pressing firmly between your palms. A mold makes it faster and more consistent but is not essential.
Can I make these ahead? Make the filling and rice ahead and assemble right before frying. Store unfried onigiri wrapped in plastic at room temperature for up to a few hours. Add nori right before eating.
Is this spicy? The sriracha adds gentle heat. Reduce or leave it out for kids. The Kewpie mayo balances the heat well so it is not overwhelming even at full quantity.
Sylvia says
I would prefer sushi rolls. Nothing wrong with recipe.
Carmen Spillette says
sounds good
Carol Vilevac says
Just happened to have skin on salmon left over after using most in another recipe. Marinated it in soy, oj, ginger and brown sugar, then baked until flaky.
Had all the other ingredients except Nori and futomaki. Coated some with toasted sesame seeds and fried them. Some fell apart, but we loved them just the same.
onigiri molds on their way.
Carmen Spillette says
Thank you so much, the onigiri molds definitely help.
Lorra says
Super and delicious, i also buy onigiri molds haha
Stella says
My kids have fun making this one, Thanks Carmen!
Emory says
I'm trying this recipe to pack my kids' lunch, trying to make it a little fancy.