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–+ servings
Grilled salmon onigiri recipe served with miso soup and pickles
Callie Brooks

Grilled Salmon Onigiri Recipe: Crispy, Flavor-Packed Rice Balls You’ll Crave

This grilled salmon onigiri recipe blends bold, smoky flavors with traditional Japanese comfort. Perfect for lunchboxes, brunch, or anytime cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 onigiri
Course: Lunch, Snack
Cuisine: Japanese
Calories: 180
Ingredients Method Nutrition Notes

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

Method
 

  1. 1. Rinse the rice under cold water until clear, then cook with 1¼ cups water.
  2. 2. Let rice rest 10 minutes after cooking.
  3. 3. Preheat grill or skillet to medium. Brush salmon with sesame oil and soy sauce, season with salt.
  4. 4. Grill salmon until golden and cooked through. Flake and remove skin/bones.
  5. 5. Wet hands, sprinkle with salt, and scoop rice into palm.
  6. 6. Press flaked salmon into the center, cover with more rice.
  7. 7. Shape into firm triangle. Wrap with nori strip.
  8. 8. Heat a skillet, lightly oil, and grill each side of onigiri 1–2 minutes until crisp.

Nutrition

Serving: 1onigiriCalories: 180kcalCarbohydrates: 23gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 18mgSodium: 270mgFiber: 1g

Notes

Use tamari for gluten-free.
Store in fridge up to 3 days or freeze unwrapped.
Reheat in microwave or re-crisp in skillet.

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