What to Put in Salmon Onigiri?

The most traditional version uses grilled, flaked salmon. Although that’s delicious by itself, you can also mix it with a touch of soy sauce, sesame oil, or furikake for extra punch. Some home cooks even use miso-glazed salmon, which brings a sweet-salty contrast. Moreover, canned salmon is a fantastic budget-friendly alternative, as long as it’s drained well. Add a squeeze of lemon or a pinch of chili flakes to give it depth.

What Are Good Fillings for Onigiri?

Besides salmon, there’s a world of fillings to explore. For example, tuna mayo, spicy cod roe, umeboshi (pickled plum), kombu seaweed, or miso eggplant all make great onigiri centers. Interestingly, the flavor doesn’t need to be complex—just bold enough to balance the plain rice.

Do You Eat Salmon Onigiri Cold?

Yes, and it’s traditionally meant to be enjoyed that way. Because onigiri is often packed in lunchboxes (bento), it’s designed to taste good even after sitting for a few hours. Unlike many rice dishes, its flavor holds well when cold. However, if you prefer it warm, reheat the rice ball in the microwave for about 30 seconds. Always remove the nori first, as it becomes chewy when heated.

Is It Better to Make Onigiri with Warm or Cold Rice?

Warm rice is essential for shaping. It sticks together easily and molds to the triangle shape with minimal crumbling. On the other hand, cold rice becomes stiff and dry, which makes it harder to work with. Although some people try reheating cold rice to reshape it, this often leads to uneven texture. Therefore, always cook rice fresh if you plan to make onigiri from scratch.

Can I Use Canned Salmon?

Yes, and it’s surprisingly delicious when seasoned properly. Since canned salmon can be slightly dry, consider adding a small amount of mayo or soy sauce to moisten the filling. Additionally, always remove any bones or skin before using. For a flavor boost, stir in chopped green onion or a dash of shichimi togarashi.

How Long Does Salmon Onigiri Last?

When stored properly, salmon onigiri lasts up to 24 hours in the fridge. If freezing, it can last for one month. Just make sure to keep it sealed tightly and avoid wrapping with nori before freezing. Also, remember to label the container with the date, especially if you’re batch prepping.

Can I Freeze Onigiri with Salmon?

Absolutely. It’s best to freeze the rice ball without nori, as the seaweed will become soggy and unappealing once thawed. Wrap the onigiri in plastic wrap, then place it in a freezer-safe bag. When you’re ready to eat, defrost in the fridge overnight or microwave directly from frozen. After that, wrap in fresh seaweed and enjoy.

Salmon Onigiri Filling: Easy Recipes & Pro Tips to Master It

Description

This Classic Salmon Onigiri Filling is the heart of Japan’s beloved rice balls. It combines tender flaked salmon with umami-rich soy sauce and aromatic sesame oil, all nestled in perfectly seasoned short-grain rice and wrapped with crisp nori. Whether made fresh or prepared ahead, this filling elevates your onigiri from simple snack to soul-satisfying comfort food.

Ingredients

1 medium cooked salmon fillet (grilled, baked, or canned; skin removed)
2 cups Japanese short-grain rice, freshly cooked
1/2 tsp salt
1 tsp soy sauce (optional, for umami)
1/2 tsp sesame oil (optional, for aroma)
2 full sheets nori seaweed, cut into strips or thirds

1 tsp toasted sesame seeds (optional, for garnish)

Instructions

Prepare the Salmon Filling:
Grill or bake the salmon until fully cooked. Flake it using a fork, removing any skin or bones. Mix in soy sauce and sesame oil if using. Let cool slightly.
Cook the Rice:
Prepare the rice using a rice cooker or stovetop. Once cooked, let it rest covered for 10 minutes. Season with 1/2 tsp salt and gently mix.
Shape the Onigiri:
Wet your hands with water and rub a pinch of salt on your palms. Scoop a portion of rice, flatten slightly, and add a spoonful of the salmon filling. Cover with more rice and gently form a triangle shape.
Let Onigiri Cool:
Allow the shaped onigiri to cool to room temperature before adding seaweed. This prevents soggy nori and helps the shape hold.
Wrap and Garnish:
Just before serving, wrap with a strip of nori. Optionally, sprinkle with toasted sesame seeds or garnish with a shiso leaf.

Storage Tips:
To store, wrap in plastic and keep in an airtight container. For best results, freeze without nori and microwave before adding seaweed. Microwave frozen onigiri (unwrapped) on medium for 60–90 seconds.

Notes

For a vegetarian variation, replace salmon with umeboshi (pickled plum) or seasoned kombu.
Using freshly cooked rice is essential for texture—avoid pre-chilled rice.

Keep your hands wet while shaping to prevent sticking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Japanese

Nutrition

Calories: 180 per onigiri
Fat: 5g
Carbohydrates: 25g
Protein: 9g