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Salmon onigiri

This recipe for salmon onigiri is the easiest and tastiest one yet that is high in protein and full of flavors.
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Prep Time:10 minutes
Rice cooker time:55 minutes
Total Time:1 hour 5 minutes
Course: Appetizer, bento, Breakfast, Main Course, Side Dish, Snack
Cuisine: Japanese
Keyword: easy meals, onigiri, rice ball recipe, rice cooker recipe, salmon onigiri, salmon rice ball
Servings: 2 people

Equipment

  • 1 Rice cooker
  • 1 onigiri mold optional
  • 1 bowl

Ingredients

  • 1/2 lb salmon filet
  • 5 tbsp cooking sake optional
  • 2 cups Japanese short grain rice (or medium grain) 2 cups using rice cooker cup or 1.5 using measuring cup (rice cooker cup is smaller than american measuring cup; 1 rice cooker cup is about 3/4 measuring cup)
  • 2 cups water (minus 3 tbsp to be exact) 2 cups using rice cooker cup or 1.5 using measuring cup (rice to water ratio is 1:1)
  • 3 tbsp soy sauce
  • 1 tbsp dashi powder
  • 1 tbsp sugar
  • 3 tbsp furikake
  • 2 tbsp sesame oil
  • 1/2 cup chopped green onion
  • salt to taste
  • nori sheets seaweed sheet

Instructions

  • Coat the salmon in sake in a bowl and set aside. This step is optional but important if you want to get rid of the fishy smell of the salmon. 
  • Pour 2 cups of rice into rice cooker bowl
  • Rinse rice under water and pour out the water. Repeat this step 4-5 times until the water is more transparent. In the first wash, the water is opaque. The water will not be translucent but should be significantly clearer than the first rinse. 
  • Pour filtered water up to the 2 line mark on the rice cooker. If your rice cooker does not have this, it is 1:1 ratio of rice to water (2 rice cooker cups or about 1.5 measuring cups of water)
  • Remove 3 tbsp of water from the rice cooker. This will prevent the rice from becoming too soft as water and juice will expell from salmon.
  • Remove salmon from sake and put salmon in the rice. Discard the sake.
  • Cook rice as usual in a regular cooking setting. My rice cooker cooks for 55 minutes. 
  • Once rice is done, mix salmon into the rice
  • Mix in the other ingredients: soy sauce, dashi powder, sugar, furikake, sesame oil, and green onion. The order does not matter, but make sure it is fully incorporated.
  • Give it a taste test and adjust flavor if needed. You can add more salt here as well.
  • Once the flavors are to your liking, mold onigiri into onigiri
  • I am using an onigiri mold in this recipe; however, you can also shape the rice with your hands. (I linked this 6 onigiri mold above)
  • Wrap nori from one side of the onigiri to the other. You can cover the entire onigiri in nori if you like or a small portion like I did here.
  • Serve and enjoy!

Video

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