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Easy Salmon Onigiri (Japanese Salmon Rice Balls)

Easy Salmon Onigiri are traditional Japanese rice balls filled with creamy salmon, wrapped in crispy nori, and ready in just 30 minutes. They're perfect for lunch, meal prep, or a quick snack.

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Prep Time 15 minutes
Course Lunch
Cuisine Japanese

Ingredients
  

For the Salmon Filling

  • 4 ounces canned or cooked salmon drained and flaked
  • 1½ tablespoons Japanese mayonnaise
  • 1½ teaspoons soy sauce
  • ½ teaspoon sesame oil
  • ⅛ teaspoon rice vinegar
  • ¾ teaspoon sriracha optional

For the Rice Balls

  • 1½ cups freshly cooked Japanese short-grain rice
  • Salt for seasoning
  • 3 nori sheets cut into 4 x 1½-inch strips
  • Furikake seasoning optional

Instructions
 

  • Step 1: Prepare the Salmon Filling
  • In a medium bowl, combine the flaked salmon, Japanese mayonnaise, soy sauce, sesame oil, rice vinegar, and sriracha if using.
  • Mix until the filling is creamy and evenly combined.
  • Set aside while preparing the rice.
  • Step 2: Prepare the Rice
  • Cook Japanese short-grain rice according to the package instructions.
  • Allow the rice to cool slightly until it's warm enough to handle but still sticky.
  • Lightly wet your hands or the onigiri mold with water and sprinkle with a small pinch of salt to prevent sticking.
  • Step 3: Fill the Onigiri Mold
  • Add a thin layer of rice to the bottom of the mold.
  • Press gently to create an even base.
  • Place about 1½ tablespoons of the salmon mixture into the center.
  • Cover with additional rice until the filling is completely enclosed.
  • Press firmly with the mold lid until the rice is tightly packed.
  • Carefully release the shaped onigiri from the mold.
  • Step 4: Wrap with Nori
  • Wrap each rice ball with a strip of nori.
  • If desired, roll the exposed sides in furikake seasoning for extra flavor and texture.
  • Repeat with the remaining rice and salmon filling.
  • Serve immediately while the rice is still soft.

Notes

  • Fresh cooked salmon can be substituted for canned salmon.
  • Brown rice may be used, although traditional onigiri is made with white short-grain rice.
  • Add chopped green onions or toasted sesame seeds for additional flavor.
  • Onigiri tastes best the day it's is made.