Description
This grilled salmon onigiri recipe blends bold, smoky flavors with traditional Japanese comfort. Perfect for lunchboxes, brunch, or anytime cravings.
Ingredients
1 cup Japanese short-grain rice
1 ¼ cups water
1 wild-caught salmon fillet (about 6 oz)
1 tsp sesame oil
1 tsp soy sauce
Salt to taste
Nori (seaweed sheets), cut into strips
Instructions
1. Rinse the rice under cold water until clear, then cook with 1¼ cups water.
2. Let rice rest 10 minutes after cooking.
3. Preheat grill or skillet to medium. Brush salmon with sesame oil and soy sauce, season with salt.
4. Grill salmon until golden and cooked through. Flake and remove skin/bones.
5. Wet hands, sprinkle with salt, and scoop rice into palm.
6. Press flaked salmon into the center, cover with more rice.
7. Shape into firm triangle. Wrap with nori strip.
8. Heat a skillet, lightly oil, and grill each side of onigiri 1–2 minutes until crisp.
Notes
Use tamari for gluten-free.
Store in fridge up to 3 days or freeze unwrapped.
Reheat in microwave or re-crisp in skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Snack
- Method: Grilling, Hand Shaped
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 180
- Sugar: 0g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 18mg