Craving Salmon Onigiri from Japan? Make them at home with this easy recipe. Salty, buttery salmon in a sticky rice ball all wrapped in a toasty nori wrap. Based on our classic onigiri recipe.
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Why you'll love this 711 salmon onigiri recipe
This recipe is inspired by the delicious salmon onigiri from 711 Japan!
- Made with simple ingredients: you likely already have all the ingredients on hand! No specialty ingredients are required.
- Ready in under 30 minutes: the step that takes the longest is frankly waiting for the rice to cook!
- Incredible buttery salmon flavour mingling with sticky rice: this is an addictive little snack or light lunch.
- Perfect for picnics or cold lunches: can be served cold and is a finger-friendly food!
What is onigiri?
If you've never seen those delicious "sushi triangles" at 711 Japan or even in animes, then welcome to a whole new world of tastiness!
Onigiri is a Japanese rice ball filled with various fillings, all wrapped up in a roasted seaweed layer. Think of it like a sushi roll except hand-held and triangle-shaped.
What is needed to make salmon onigiri?
- Fresh salmon, fully cooked
- White sushi rice (or sticky rice)
- Rice vinegar (or homemade - see recipe)
- Nori (seaweed sheets)
- Mayo
- Furikake (or sesame seeds)
Does salmon onigiri need rice vinegar?
No, not really. You don't need to buy a bottle of rice vinegar if you already have normal white vinegar at home and some salt and sugar. Of course, buying rice vinegar pre-made from the store is the most convenient.
Is onigiri meant to be eaten hot or cold?
Classic onigiri is usually served cold.
However, some types of onigiri is meant to be eaten warm like spam musubi (a Hawaiian treat) and yaki onigiri (grilled).
In fact, you'll find onigiris being sold cold from most convenience stores like 711, FamilyMart etc. since they're not made to order.
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Salmon Onigiri Recipe
711 Copycat Salmon Onigiri (Japanese Rice Balls)
Ingredients
- 3 cups sushi rice cooked
- 3 tablespoon rice vinegar or 3 tablespoon white vinegar mixed with ½ teaspoon salt, 1 teaspoon sugar
- 1 pinch salt and sugar
- 2 sheet seaweed (nori)
Salmon
- 1 cup freshly cooked salmon flaked
- 2 tablespoon green onion chopped
Optional Toppings
- 1 tablespoon Furikake
Instructions
- Cook rice according to package instructions. When done cooking, mix in rice vinegar and a pinch of salt and sugar to taste. Don't over salt the rice.
- While letting it completely cool, seperate freshly cooked slamon into flakes. Mix with minced green onion (option). Then, gently mix with rice.
- Shaping onigiri with hands: with wet hands, take ~¼ cup of cooled sushi rice and shape into a triangle disk, about an inch wide. Press FIRMLY to create a sticky, triangle shape.
- Optional: sprinkle outside of onigiri with Furikake or sesame seeds. You can also cut a strip of seaweed and wrap it around the onigiri to make it easy to hold.
