Easy Salmon Onigiri Recipe (using leftover salmon and rice)

I love Salmon Onigiri! There are so many onigiri recipes out there, this one is filled with leftover salmon wrapped with delicious sushi rice. If you love sushi then you will love this salmon onigiri recipe. This is also called Yaki Onigiri as I pan-fried it to get that beautiful crust.

Salmon Onigiri or Yaki Onigiri is great for lunch or a light dinner. It gives you a good mix of protein from the salmon and energy from the rice, keeping you fueled. The best part is you are using leftover rice and salmon. 

This dish, inspired by other recipes on this site, pairs perfectly with some amazing sides of onigiri or side dishes. It goes great with Japanese Steak Sauce, Asian Sesame Coleslaw, and tasty Katsu Chicken. Together, they create a delicious and balanced light meal!

Jump to:

• Why you will love this Yaki Onigiri recipe 
• Ingredients
• How to make salmon onigiri
• Substitutions
• Equipment
• Related
• Pairing
• Easy Salmon Onigiri Recipe (Leftover salmon and rice)
• Food safety

Why you will love this Yaki Onigiri recipe 

• Easy to make: This salmon onigiri recipe is so easy. You can use a mold or wet your hands with some water to make the rice less sticky on your hands.
  
• Uses leftovers: I hate food waste, this recipe is awesome if you have leftover salmon and leftover rice.
  
• Versatile: This salmon onigiri is very versatile. You can use canned tuna or sushi grade tuna or salmon. You can use leftover chicken teriyaki - you can put whatever filling you want. 

Ingredients

• leftover salmon (sub for canned salmon) 
• kewpie mayo
• sriracha 

• leftover cooked plain rice (sub fresh steam rice)
• rice vinegar
• mirin

Assembly the onigiri:

• sesame oil for pan frying the onigiri 
• nori sheets cut lengthwise
• furikake (optional, highly recommended)
  

See recipe card for quantities.

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 variety of fillings

• If you have leftover salmon, flake it into small pieces using a fork and a small bowl of water.
• 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.

Step 2: Season the Rice

• Take your leftover cooked jasmine 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.
  

Step 3: Shape the Onigiri (BY HAND)

• 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 creamy salmon mixture into the well.
• 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 using an onigiri mold.
  

             Shape the Onigiri (BY MOLD)

• 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, press down firmly. Uncover, invert the mold, and press the bottom button to release your onigiri.
  

Step 4: Pan fry and wrap with nori

• Brush the yaki 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. Place them on a baking sheet lined with parchment paper.
• Take nori strips (nori seaweed) and wrap them around the yaki onigiri. The nori strips will not only add a different flavor but also make it easier to hold and eat.
  

Step 5: Garnish (Optional)

• 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.

Substitutions

• Instead of leftover salmon or canned salmon, you can use cooked chicken, cooked shrimp, or tofu as a vegetarian option.
  
• For kewpie mayo, you can use regular mayonnaise or a mixture of mayonnaise and a bit of rice vinegar for tanginess.
  
• Sriracha can be substituted with any hot sauce or chili paste you prefer.
  
• Instead of leftover cooked plain rice, you can use freshly steamed rice.
  
• Rice vinegar can be substituted with apple cider vinegar or white vinegar mixed with a pinch of sugar.
  
• Mirin can be replaced with a mixture of water and a small amount of sugar or honey.
  

• Use sesame oil for pan-frying the onigiri or simply omit if you prefer not to pan-fry.
  
• Cut nori sheets lengthwise to wrap around the onigiri.
  
• Furikake is optional but highly recommended for added flavor. If unavailable, you can sprinkle toasted sesame seeds, seaweed flakes, or a pinch of salt for seasoning.

Equipment

• Onigiri mold (optional)
• Bowls 
• Skillet if you’re pan frying the onigiri

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with salmon onigiri:

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.