Salmon Flake Onigiri
Salt-roasted salmon flakes folded through rice. Kids love helping to shape these.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Photo: Luana Ribeiro / Pexels
Salmon Flake Onigiri is the kind of rice snack Japanese home cooks pack without a second thought. Buy salmon labeled for raw eating and keep it on ice right up to the moment you slice it; cold fish cuts cleaner and tastes sweeter. Taste as you go and adjust the seasoning to your liking.
Method
Wash and drain the rice, cook it in a rice cooker or covered pot, and let it rest 10 minutes before fluffing with a paddle.
Salt the salmon, roast at 400 F for 12 minutes, cool slightly and flake it, removing skin and bones.
Wet your hands and rub a pinch of salt over your palms. Scoop about 1/2 cup warm rice into one hand, press a hollow into the center, add a teaspoon of filling and cover with a little more rice.
Form the rice into a triangle by pressing with the bent fingers of one hand and the flat palm of the other, turning it after each press.
Wrap a strip of nori around the base of each onigiri just before eating so it stays crisp.
Chef's note
Salt your hands, not the rice; it seasons only the outside and keeps the rice fluffy.
From the Onigiri and Inari counter
Portable rice for lunch boxes and picnics. Explore more recipes that use the same techniques and pantry.
Browse Onigiri and InariNext on the belt
