Japanese Salmon Rice Balls

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These classic Japanese rice balls are filled with savory flaked salmon and wrapped in crisp nori seaweed. Onigiri are portable, satisfying, and a staple of Japanese bento boxes and convenience stores. They're best enjoyed at room temperature, when the rice is still tender and slightly sticky.

Nutrition Facts

Per serving (estimated)

• 530 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 85 gCarbs
• 3 gFiber
• 1 gSugar
• 28 gProtein
• 780 mgSodium
• 520 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the rice

• 3 cups (600 g) uncooked Japanese short-grain rice
• 3 1/4 cups (770 ml) cold water
• 1 teaspoon kosher salt

For the salmon filling

• 1 lb (450 g) skin-on salmon fillet
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon freshly ground black pepper

For shaping and wrapping

• 4 sheets toasted nori (seaweed), halved
• 2 tablespoons toasted sesame seeds (optional)
• 1/4 cup warm water mixed with 1 teaspoon kosher salt (for hands)

Directions

1. Rinse the rice in cold water 4 to 5 times, swirling gently and draining, until the water runs nearly clear. Drain well and combine with the 3 1/4 cups cold water in a rice cooker or heavy pot; let soak for 20 minutes.
2. Cook the rice: in a rice cooker, run the standard white-rice cycle; on the stovetop, bring to a boil, cover, reduce to low, and simmer for 15 minutes, then rest off heat for 10 minutes. Fluff with a paddle and gently fold in 1 teaspoon salt while still warm.
3. Meanwhile, prepare the salmon: preheat the oven to 400°F (200°C). Place the fillet skin-side down on a parchment-lined sheet, season lightly with salt, and roast for 12 to 14 minutes until just opaque and flaky.
4. Discard the skin, flake the salmon into a bowl, and stir in the soy sauce, mirin, sesame oil, and pepper. Taste and adjust seasoning; the mixture should be distinctly savory.
5. Let the cooked rice cool until warm but still easy to handle, about 10 minutes. Pour the salted hand-water into a small bowl. Dip your palms in it, rub a pinch of sesame seeds between your hands (if using), then scoop about 1/2 cup of rice.
6. Press a heaping tablespoon of the salmon mixture into the center of the rice, then cup your hands and gently rotate while pressing to form a tight triangle or oval. Repeat with the remaining rice and salmon to make 8 onigiri.
7. If eating soon, wrap each ball with a strip of nori around the middle or bottom. For packed lunches, store the nori separately and wrap just before eating so it stays crisp.
8. Serve at room temperature, alone or with extra soy sauce for dipping, alongside pickled vegetables, green tea, or as part of a bento.

Cook’s Notes

• Always use Japanese short-grain or sushi rice; long-grain rice will not stick together properly.
• Keep a bowl of salted hand-water nearby and rewet your hands between each ball to prevent sticking and to season the surface.
• Do not overmix the rice; fold gently to keep the grains tender rather than mushy.
• For a flavor twist, swap the salmon filling for salted salmon, spicy tuna mixed with mayo, pickled ume plum, or seasoned kombu.
• Wrap onigiri tightly in plastic wrap if packing for later; the nori will soften, so add it just before eating for the best texture.

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