Learn how to make an Easy Japanese Salmon Yaki Onigiri; crispy rice balls with savory salmon, soy glaze, and an easy rice cooker method anyone can try at home. This recipe only requires 2 pots and 15 minutes of actual hands on cooking time making it one of our go to dinners on busy weekdays.
Salmon Yaki Onigiri
Prep Time
5 minutes
Cook Time
1 hour
Serves
8
Ingredients
- 2 rice cooker scoops of Japanese rice (look for sushi rice)
- Water
- 10 oz salmon filets
- 4 tbsp soy sauce
- 1.5 tbsp sesame oil
- 1/4 cup kewpie mayo
- 2 tbsp Sesame seeds
- Green onion thinly sliced (optional)
- Olive oil
- Nori (optional)
For the glaze
- Soy sauce or teriyaki sauce
Steps
1
Using the rice cooker pot: rinse your rice until the water runs clear and then put water to the 2 scoop line. Or follow the instructions for your rice cooker for the amount of water per scoop.
2
Add soy sauce and sesame oil and mix into rice and water. Place salmon filets onto top of rice.
3
Set rice cooker to white rice and cook.
4
Once the rice cooker is done, remove the skin from the salmon and mix into the rice. It will flake apart. Mix in mayo, sesame seeds, and green onion if desired
5
While the rice is still warm; form your onigiri using an onigiri mold. Make sure you pack it tightly so it keeps its shape while frying. It should make about 8 onigiri
6
Heat a large pan on medium/ low heat and place a bit of olive oil to keep the onigiri from sticking
7
Cook the onigiri until golden on each side. Brush with soy sauce or teriyaki and cook for 15-30 seconds to caramelize on each side.
8
Wrap in Nori and Enjoy!
Variations:
- Tuna is also delicious instead of salmon but definitely needs the teriyaki glaze for flavor
- Try furake seasoning instead of just sesame seeds
- Instead of wrapping the onigiri in nori we sometimes put yum yum sauce on it while it’s still warm and eat with a fork. Other sauces that may be good are spicy mayo or siracha!
FAQ:
Can I make this without a onigiri mold?
Absolutely! you can easily for the rice into the classic triangle shape by placing the warm rice in a Ziploc bag and shaping it with your hands.
What kind of rice should I use for onigiri?
Japanese short-grain or sushi rice is best because it’s sticky enough to hold its shape. Long-grain rice won’t work as well.
Can I make this ahead of time?
Yes! However for the best results stop at the end of step 5 and once you are ready to eat them proceed with step 6. However, you can absolutely fully make these and pack them for lunch the next day.