I’m pretty sure you don’t really need a recipe to know how to make these little snacks, which are as simple as they are delicious and are nothing more than rice and lightly dressed salmon wrapped up snug in seaweed. But I’m also convinced that there can never be enough words said about those really easy but wonderful things that are magically more than the sum of their parts, like a ripped baguette with salted butter, or peanut butter on a banana, or ricotta and honey. Onigiri were the very first thing we ate in Japan and the very last, bought in jet-lagged abundance from a convenience store on our first night and then from a counter at the airport right before we left. Something about plain (not even seasoned!) rice and a salty filling, tucked inside snappy, just slightly briny seaweed, makes for the perfect on-the-go snack that’s comforting and homey-feeling, even when you can’t read any of the wrappers and pick your flavors based solely on the color-coded labels and you’re surprised by the fillings every time. (In retrospect, it would have been a good idea to look up this guide beforehand.)
This version is closest to a salmon and mayo onigiri (which I’m now learning would have gotten a peach-colored label) but has just a touch of Sriracha for a little kick, because I can never resist turning things just a little bit spicy. They can be made with however much rice or salmon or seaweed you might have on hand (though I have a rough ratio below to make them for a crowd) — they would be perfect for that bit of leftover salmon, especially if on the dry side, or a forgotten can of salmon (or tuna, too) in the pantry. If you want to make them ahead, you could try Mandy’s tutorial for keeping the seaweed fresh in parchment paper (or, if you’re uncivilized like me and have an odd love for soft seaweed, you can just keep them in a Tupperware for yourself). And of course you can customize the filling to your own taste. (See Notes below for links to a few other ideas!) Any way you prepare them, I think it’s hard to go wrong with these. I hope you enjoy them as much as we did!
Spicy salmon onigiri
The filling uses relatively less dressing than you might see for a sandwich-style tuna salad or other fish salad, because it’s best to keep the fish on the drier side so that it doesn’t make the onigiri too soggy. Just be sure that the filling is a bit on the saltier side, so that it can balance out the rice once it’s all wrapped up.
- Yield: about 16-18 onigiri. 1x
Ingredients
- 5–6 cups cooked, fresh white or brown rice
- 8 oz (about 1 cup) cooked salmon, canned salmon, or canned tuna (see Notes)
- 2 tablespoons Kewpie mayonnaise
- 2 tablespoons Sriracha chili sauce or other hot sauce of your choice (or more or less, to taste)
- salt, to taste
- about 8 sheets nori
Instructions
- First, if you haven’t already, make the rice. (I always just use a rice cooker, but if you prefer the stovetop method, The Kitchn has a great tutorial.) Set aside and let cool while you make the filling.
- The filling is simple — just combine the salmon, mayonnaise, and Sriracha in a bowl and stir until well-combined. Taste and add salt as necessary. If you’re using cooked salmon and not canned, you will likely need a bit more salt — the filling should be too salty to eat plain, so that it balances it out the rice.
- To wrap, form about 1/3 cup of rice into a ball or triangle. (If using your hands, it helps greatly to keep a small bowl of water nearby and to moisten your hands just before handling the rice. You can also use a mold if you like — I did, but it’s not necessary.) Flatten the ball slightly and press a hollow into the center, then fill the center with about a tablespoon of filling. Cut a strip of seaweed that is slightly wider than the widest portion of your rice ball and a little more than twice as long. Place the rice ball at one end of the seaweed and fold the seaweed over the rice to cover. The dampness from the rice should help hold the seaweed to the rice ball, but you can use a few grains of extra rice to seal the pleats if you like.
- Alternatively, to make onigiri with a small strip of seaweed, you can flatten the rice out to a large pancake, then gently shape the rice ball around the filling until it’s completely closed, and use just a small strip of seaweed around the bottom middle of the ball. Enjoy immediately. (To keep the onigiri fresh for later, check out this awesome tutorial by Mandy at Lady and Pups.)
Notes
If you’re looking for more onigiri ideas, here are a few fun recipes: (1) gochujang tuna melt onigiri, (2) spicy smoked salmon onigiri, and (3) adorable avocado Totoro soot sprite onigiri.
Ksenia @ At the Immigrant's Table
My favourite tea shop in Winnipeg was owned by a peculiar little man. He would shout at his employees amidst the used book stacks, bullying them into taking an extra shift… or not wrapping that onigiri too snugly. In fact, his shop served nothing but tea, used books and onigiri. It was then that I discovered few things in life beat tucking into one of these salty rice squares, alongside a teapot of green tea.
Thank you for reminding me of that joy – and showing me that onigiri is just about the easiest thing to make!
tworedbowls
I love this story, Ksenia! What a unique shop and such funny memories. I’m so with you, I can’t think of many things better than onigiri and tea 🙂 Thank you so much for sharing this.
Tori//Gringalicious
These look amazing and the way you describe them is making me want them NOW! I Love simple snacks like this and Japanese cuisine but I really never try it enough so these have definitely made my list! Thank you so much for sharing them, Cynthia!!!
tworedbowls
Thank you so much for the kind words, Tori!! They really are so fun to make. (And if you’re feeling especially lazy, like ahem me, you can always be like my MIL and set out a plate of nori strips, a bowl of rice, and filling, and just pinch up a bit of both with nori one bite at a time!)
genevieve y
Onigiri was my go-to afternoon snack when I was a kid! They are so fun to eat!
tworedbowls
I love that! I think my kid-self would have adored these too if I had known what they were back then. Thanks for stopping by, Genevieve 🙂
sweetteasweetie (@SweetTSweetie)
Yum! Those look delicious!
Kari
http://www.sweetteasweetie.com
heather (delicious not gorgeous)
i always mess up trying to open the ones from the grocery store and the seaweed tears or it becomes completely detached from the rice. so maybe it’s a sign that i need to make my own!
Summer
Oh I love these. And the story about your Japanese onigiri experience coming full circle, it’s so perfect. These little guys are definitely deserving of a recipe, especially when it comes with your delicious looking photos!
nudefoodhero
These look amazing but, I have to admit, I’m more concerned about the French bread with ricotta and honey… how have I missed this in life?! That and these onigiri are going on the “to make” list for sure!
Brooke Bass
These are the most beautiful little onigiri to ever be photographed, Cynthia! Also, it makes me happy to read of how you fell in love with them. I don’t know how but I don’t think I ever tried them when I was in Japan. Sigh. So many things to taste, not enough time. But this version with salmon sounds right up my alley! <3
Ellie | fit for the soul
I love onigiri and yours turned out soooo much more beautiful than mine!!!! 😛 I’m the worst with folding food. I fell in love with it during my friend’s bachelorette in Santa Monica, at the teeny tiny hole in the wall “sunny blue”. I’m not kidding when I say it’s teeny, since only about 8 people can barely fit in when they’re in a line. And wouldn’t these be the perfect little bento box lunch for a toddler?! I can’t wait until Selah stops being picky so I can make her this for preschool, hahahaa. Hope you’re doing well, m’dear!!!! <3
Sarah
Hi Cynthia, that’s such a great post! I love those thingies – they keep popping up in Berlin at different places now and your post really inspired me to make them myself. I was wondering if you have a tip on how to store seaweeds? I always have the problem that once opened, they don’t keep very well… But maybe that’s just me? Anyway, I loved the post! x Sarah
Erika
The way you described these makes me smile.. There is a little place off of Buford Hwy in Atlanta that has Onigiri and it’s phenomenal. I can not tell you how much I love your recipes, they give life to dishes that aren’t talked about enough. xoxo
Kelsey
Just made these for dinner–what a fun and simple idea! Thank you for sharing 🙂
tworedbowls
That makes my day!! Sometimes simple is all you need 🙂 Thank you so much for trying it and letting me know, Kelsey!
balcazar
I’ve been making these the last couple of weeks and they’ve become a hit among colleagues and partner alike! Thanks for sharing:) also, just wanted to share with you that I know of at least few other people who gave these a try… So you’ve been inspiring!
Shannon @loveatfirstbento
LOVING the little touch of sriracha you made to the filling – what a great way to give a traditional filling a quick and easy pick-me-up! I’m lucky that I can read Japanese, so I’ve never had issues with knowing what kind of onigiri I’m getting into – I guess that takes the fun out of being surprised by what’s inside though.
Also, a great trick I’ve learned to “reinvigorate” day (or a few day) old onigiri after they’ve cooled down or been in the fridge is to wrap them in a damp paper towel, then microwave for around 30 – 40 seconds. They taste as good as new, almost like freshly made!