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Salmon Onigiri
Japanese rice balls filled with flaked salmon and wrapped in nori — seasoning the rice with a little salt while it's still warm is what gives onigiri its savoury base, since the filling alone isn't enough.
Ingredients
Instructions
Season the warm cooked rice lightly with salt.
Mix the flaked salmon through evenly.
Wet your hands to stop the rice sticking, then shape portions into tight triangles or balls, pressing firmly so they hold together.
Wrap each onigiri with a strip of nori just before serving, so the nori stays crisp rather than going chewy from the moisture in the rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
