Onigiri (Japanese Rice Balls with Salmon)

Hand-shaped triangles of seasoned rice with a flaked salmon filling, wrapped in nori.

TIME BREAKDOWN
Prep: 1h 5m
Cook: 30 min
Total: 1 hour 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g short-grain or sushi rice
  • 360ml cold water
  • 2 skinless salmon fillets, about 250g in total
  • 1 tbsp light soy sauce
  • 1 tsp mirin
  • 2 tbsp Japanese mayonnaise (such as Kewpie)
  • 2 sheets nori, each cut into 4 strips
  • Fine salt, for your hands
  • A small bowl of water, for wetting your hands

Method

  1. Rinse 300g short-grain or sushi rice in a sieve under cold running water until the water runs almost clear, then drain.

  2. Put the rice and 360ml cold water in a lidded saucepan and soak for 20 minutes. Bring to the boil, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid, then rest, covered, for 10 minutes.

  3. Preheat the oven to 200°C (180°C fan). Put the salmon on a baking tray, drizzle with the soy sauce and mirin and bake for 12 to 14 minutes until cooked through. Cool, then flake the fish, discarding any bones, and mix with the mayonnaise.

  4. Spread the rice on a tray to cool until warm enough to handle. Wet your hands, rub a pinch of salt between your palms and take about 80g of rice.

  5. Press a hollow in the centre, add 1 tsp of the salmon mixture, then fold the rice over the filling and shape into a triangle, pressing firmly with cupped hands. Repeat to make 8 onigiri.

  6. Wrap the base of each onigiri with a strip of nori and serve.