- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 360 ml
- 200 g
- 2 g
- 1 tbsp
Process
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Rinse the short-grain rice under cold water until the water runs clear. Drain well.
Put the rice and 360 ml water in a saucepan. Bring to a boil over medium heat, then reduce heat to low, cover, and cook for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
While the rice cooks, season the salmon fillet with 1 g salt. Heat a non-stick pan over medium heat and cook the salmon for 3–4 minutes per side, until opaque and flaky. Let cool, then flake with a fork, removing any bones.
Once the rice is cool enough to handle but still warm, divide it into 8 equal portions. Wet your hands with water and rub a little salt (from the remaining 1 g) on your palms to prevent sticking.
Take one portion of rice and flatten it into a round in your palm. Place about 1 tablespoon of flaked salmon in the center. Bring the edges of the rice up to enclose the filling, then gently shape into a triangle or ball, pressing firmly but not too hard.
Repeat with the remaining rice and salmon. If using sesame seeds, lightly press them onto the outside of the onigiri.
Wrap each onigiri with a strip of nori, or serve the nori on the side to keep it crisp. Serve at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is using the wrong rice: long-grain rice will not hold together. Use short-grain or sushi rice for the sticky texture needed.
- Keep your hands wet and lightly salted while shaping to prevent the rice from sticking and to season the outside. Do not over-salt; a little goes a long way.
- The salmon must be fully cooled before mixing with rice, otherwise the heat will make the rice soggy and the onigiri will fall apart.
- For food safety, cool the cooked rice quickly and do not leave onigiri at room temperature for more than 2 hours. Refrigerate if not eating immediately.
Substitutions
- salmon fillet→canned salmon, drained and flaked
- short-grain rice→sushi rice
- nori sheets→roasted seaweed snack sheets
Storage & reheating
Store onigiri in an airtight container in the refrigerator for up to 2 days. To keep nori crisp, wrap it separately and add just before eating. For longer storage, wrap each onigiri tightly in plastic wrap and freeze for up to 1 month; thaw in the refrigerator overnight. Reheat in a microwave for 30-60 seconds on medium power, or enjoy at room temperature. Do not reheat in the oven as the rice will dry out.
FAQ
The questions we get asked most
Why did my onigiri fall apart?
The most likely reasons are using long-grain rice, not pressing the rice firmly enough, or adding too much filling. Use short-grain rice, press gently but firmly when shaping, and keep the filling to about 1 tablespoon per ball. Also, make sure the rice is still warm when shaping; cold rice does not stick together as well.
Can I use canned salmon instead of fresh?
Yes, canned salmon works well. Drain it thoroughly and flake it, then mix with a little salt or soy sauce if desired. You may want to remove any skin and bones. Use about 150 g of drained canned salmon for this recipe.
How do I keep the nori from getting soggy?
Wrap the nori around the onigiri just before eating, or store the nori separately and wrap at serving time. If you are packing them for later, place a piece of plastic wrap between the rice and nori. Alternatively, coat the onigiri with sesame seeds to create a barrier.
Can I make onigiri ahead of time?
Yes, you can shape them up to 1 day ahead. Wrap each onigiri tightly in plastic wrap and refrigerate. For best texture, let them come to room temperature before eating, or reheat briefly in the microwave. Do not refrigerate for more than 2 days as the rice hardens.
What else can I use as a filling?
Popular fillings include tuna mixed with mayonnaise, pickled plum (umeboshi), cooked shrimp, or grilled vegetables. Ensure any filling is not too wet, as excess moisture will make the rice soggy. You can also mix furikake seasoning into the rice for extra flavor.
How do I shape onigiri without a mold?
Wet your hands and rub a little salt on them. Place a portion of rice in one hand, make an indentation, add filling, then cup your hands and gently press the rice into a triangle by forming a peak with your fingers while pressing the sides. Rotate and press until firm. A small bowl lined with plastic wrap can also help shape them.
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