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Onigiri (salmon) Recipe

Name: Nagomi Japanese Restaurants ONIGIRI (salmon) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2 cups short-grain Japanese rice (sushi rice); 2.2 cups water (for cooking rice); 1 tbs rice vinegar; 1 tsp sugar; 1 tsp fine sea salt; 8 oz salmon fillet (skinless, boneless); 1 tsp light soy sauce; 1 tsp mirin; 1 tsp neutral oil (vegetable or canola); 1 tsp freshly ground black pepper; 1 tsp optional: toasted sesame seeds; 2 sheets nori sheets (full size), cut into 6 strips; 1 tsp salt (for hand seasoning); 0.25 cups water (for wetting hands); 0 to taste optional: pickled plum (ume) or gari (pickled ginger) for serving

Inspired by Nagomi Japanese Restaurant

Time1h

Serves6

Make Onigiri (salmon) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & seasoning

2 cups short-grain Japanese rice (sushi rice)

2.2 cups water (for cooking rice)

1 tbs Rice vinegar

1 tsp sugar

1 tsp fine sea salt

Filling

8 oz salmon fillet (skinless, boneless)

1 tsp light soy sauce

1 tsp Mirin

1 tsp neutral oil (vegetable or canola)

1 tsp freshly ground black pepper

1 tsp optional: toasted sesame seeds

Assembly & garnish

2 sheets nori sheets (full size), cut into 6 strips

1 tsp salt (for hand seasoning)

1/4 cups water (for wetting hands)

0 to taste optional: pickled plum (ume) or gari (pickled ginger) for serving

Method

Rice & seasoning

Rinse rice

Place 2 cups short-grain Japanese rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the rinse water runs nearly clear (3–5 rinses). Drain for 10 minutes.

Cook rice

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice cooks, mix 1 tablespoon rice vinegar, 1 teaspoon sugar and 1 teaspoon fine sea salt until dissolved. Transfer hot rice to a shallow wooden or heatproof bowl. Gently fold seasoning into rice with a rice paddle or spatula using cutting and folding motions to avoid smashing grains. Fan rice or let cool briefly until just warm (not hot) — this helps it firm for shaping.

Filling

Cook salmon

Pat 8 oz salmon dry. Heat 1 teaspoon neutral oil in a nonstick skillet over medium heat. Season salmon lightly with pepper. Cook fillet 3–4 minutes per side depending on thickness, until just cooked through and opaque. Alternatively, you can broil at high for 6–8 minutes, turning once.

Flake and season

Transfer cooked salmon to a bowl, remove any bones, and flake with a fork into small pieces. Stir in 1 teaspoon light soy sauce, 1 teaspoon mirin and 1 teaspoon toasted sesame seeds (optional). Taste and adjust seasoning.

Optional: make ume or ginger filling

If using pickled plum or finely chopped pickled ginger as an additional filling, prepare a small amount (about 1 teaspoon per onigiri) and set aside.

Assembly & garnish

Prepare hands

Have a small bowl of water and 1 teaspoon salt nearby. Wet your hands lightly with water and sprinkle a little salt on your palms to season the rice exterior and prevent sticking.

Shape onigiri

Take about 3/4 cup (wet measurement) of warm seasoned rice and flatten it slightly in your palm. Place about 1 to 1.5 teaspoons of the flaked salmon mixture in the center. Fold rice over the filling and shape into a compact triangle or oval by cupping your hands and pressing gently but firmly — 3 to 4 light squeezes. Avoid over-compressing; the rice should hold together but remain slightly airy. Repeat to make 6 onigiri total.

Wrap with nori

Wrap each onigiri with a strip of nori: either fully encase the back or place a single strip across the base so it’s easy to hold. If you prefer crisp nori, wrap just before serving. If you want slightly softened nori, wrap immediately.

Serve

Serve onigiri warm or at room temperature with optional pickled plum or gari on the side. Store wrapped onigiri in an airtight container for up to 24 hours in the refrigerator; bring to room temperature before eating or reheat gently.