Salmon Yaki Onigiri Recipe

Rinse the rice

Place the 2 cups of short-grain Japanese rice in a bowl and cover with cold water. Swirl the rice with your hand, drain, and repeat 3–4 times until the rinse water runs nearly clear. Drain the rice in a fine-mesh sieve for 10–15 minutes.

Cook the rice

Combine the rinsed rice and 360 ml water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a gentle boil, reduce heat to low, cover tightly and simmer 12–14 minutes. Remove from heat and let steam, covered, for 10 minutes.

Season the rice (optional)

Transfer the hot rice to a large wooden or heatproof bowl. Sprinkle 1 tsp salt and 1 tbsp rice vinegar over the rice and fold gently with a rice paddle or spatula to combine without smashing the grains. Fan or allow to cool until warm (not hot) for forming onigiri.

Prepare the salmon

Pat the 250 g salmon fillet dry and season lightly with 1/4 tsp salt. In a small bowl combine 1 tbsp mirin, 1 tsp soy sauce and 1 tsp sake.

Cook the salmon

Heat 1 tsp vegetable oil in a nonstick skillet over medium heat. Place the salmon skinless-side down (or presentation-side down) and sear until lightly golden, 2–3 minutes. Flip and cook another 2–3 minutes until opaque and just cooked through (internal temp ~60°C/140°F). Pour the mirin-soy-sake mixture into the pan in the last 30 seconds to glaze the fish. Remove salmon to a plate and let cool slightly.

Flake the salmon

Using two forks, flake the salmon into small pieces. If desired, reserve a tablespoon of larger flakes for a visible filling and mix the rest with a small spoonful of the pan glaze to keep it moist. Set aside to cool to room temperature.

Prepare your hands

Wet your hands with the 1/4 cup water and rub a pinch of the 1/4 tsp salt between your palms. This seasons the rice exterior and prevents sticking.

Shape the onigiri

Take about 3/4 cup (adjust by appetite) of warm rice in one hand, press to make a small indent in the center, and place about 1–2 tablespoons of flaked salmon in the cavity. Cover with a little more rice, then press and shape into a compact triangle or oval using gentle but firm pressure. Repeat to make 6 onigiri (servings = 3 people if 2 each, or 6 single servings). Wipe your hands with a damp towel as needed to prevent sticking.

Make the glaze

In a small bowl whisk together 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp white miso (if using) and 1/2 tsp sugar until smooth. This will be used to brush the onigiri while grilling. Add 1/4 tsp sesame oil to the glaze if desired for aroma.

Pan-grill the onigiri

Heat a nonstick skillet or cast-iron pan over medium-low heat and add 1 tsp neutral oil. Place the shaped onigiri in the pan and cook 2–3 minutes per side until a golden crisp crust forms. Brush the top-facing side with the glaze, flip, brush the other side, and continue turning and brushing until both sides are evenly glazed and slightly caramelized, about 6–8 minutes total. Reduce heat if the glaze starts to burn.

Alternate broiler method

If you prefer, place the shaped onigiri on a lined baking sheet, brush with glaze, and broil 2–3 minutes per side until caramelized. Watch closely to avoid burning.

Add nori and garnish

Wrap each warm yaki onigiri with a strip or rectangle of nori, seam-side down, or place the nori on only one side for a more traditional look. Sprinkle toasted sesame seeds over the glazed surface if using.

Serve

Serve immediately while warm so the crust is crisp and the filling is moist. Leftover onigiri can be stored wrapped in plastic in the refrigerator for up to 24 hours; reheat gently in a skillet to re-crisp the exterior.