🍙 Onigiri with salmon
Onigiri is a hand-shaped ball or triangle of sushi rice with a savoury filling, here flakes of salted salmon, wrapped in a strip of crisp nori seaweed. The rice is lightly seasoned and pressed firmly so it holds together, giving a compact, tender bite with a salty, smoky centre. It is eaten by hand as a snack, lunch or picnic food.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sushi rice
- 150 g salmon fillet
- 2 sheets nori, cut into strips
- 1 tsp salt plus extra for the hands
- 400 ml water
Method
- Rinse the rice until the water runs clear, then cook it with the water and leave it covered for 10 minutes.
- Salt the salmon, grill or pan-cook it for 8–10 minutes, then flake it and remove any bones.
- Wet your hands and rub them with a little salt.
- Take about 75 g of warm rice, make a dip in the centre, add a spoonful of salmon and close the rice around it.
- Press into a triangle, wrap the base with a strip of nori and serve.
How to make it lighter
- One onigiri is a measured portion of rice, which makes it easy to log.
- Add more salmon and less rice for a higher-protein ball.
- Pair it with a vegetable side or clear soup instead of a second rice ball.
History
Rice balls have been eaten in Japan for many centuries as portable food for travellers, farmers and soldiers. Wrapping them in sheets of nori became widespread later, and since the late twentieth century onigiri have been a staple of Japanese convenience stores.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →