🇯🇵 Japan · Food
Onigiri (Japanese Rice Balls with Salmon)
By eatmundo · July 9, 2026
Onigiri are iconic Japanese rice balls, typically shaped into triangles or cylinders, often wrapped in nori seaweed. They are a beloved portable snack or light meal, with various savory fillings like flaky salmon.
Ingredients
check them off as you prepareHow to Make It
- 1
Cook the Rice: Rinse 2 cups (360g) short-grain Japanese rice thoroughly under cold running water until the water runs clear. Drain and cook in a rice cooker with 2 cups (480ml) water according to manufacturer's instructions, or on the stovetop. Let it rest for 10 minutes after cooking.
- 2
Prepare the Salmon Filling: Season a 150g salmon fillet with a pinch of salt and 1 teaspoon sake. Pan-fry or grill until cooked through and flaky, about 3-4 minutes per side. Once cooled slightly, flake the salmon meat with a fork, discarding skin and bones. Mix with 1 teaspoon soy sauce.
- 3
Season and Cool the Rice: Transfer the cooked rice to a large, wide bowl or sheet pan to cool slightly. It should be warm enough to handle comfortably, but not hot. Gently mix in ½ teaspoon salt.
- 4
Prepare Your Hands: Wet your hands with water and sprinkle a small amount of salt onto your palms. This prevents sticking and seasons the surface of the onigiri. Don't over-salt, just a light dusting.
- 5
Shape the Onigiri: Take about ½ cup (100-120g) of warm rice in your wet, salted palm. Make a shallow indentation in the center and place about 1-2 tablespoons of the flaked salmon filling inside. Cover with a little more rice.
- 6
Form the Triangle/Shape: Gently press the rice together, using your palms and fingers to form a compact triangle, cylinder, or ball. Rotate and press gently, aiming for a firm but not overly compressed shape. Don't squeeze too hard or the texture will be tough.
- 7
Wrap with Nori: Cut 1 large sheet of nori seaweed into strips or desired shapes. Wrap a piece of nori around the base or side of each onigiri. The nori adds flavor, texture, and makes it easier to handle without getting sticky fingers. Serve immediately or wrap individually.
Frequently Asked Questions
What kind of rice should I use for onigiri?+
Short-grain Japanese rice is essential because its stickiness and texture hold together perfectly when shaped. Long-grain rice will not work as it lacks the necessary starch.
Can I use other fillings besides salmon?+
Absolutely! Popular fillings include umeboshi (pickled plum), kombu (simmered kelp), tuna mayonnaise, grilled cod roe (mentaiko), or even vegetarian options like shiso leaves.
How do I prevent onigiri from falling apart?+
The key is to use warm, freshly cooked short-grain rice and to press firmly but gently when shaping. Wetting and salting your hands also helps the rice stick to itself rather than your hands.
How long do onigiri last, and how should I store them?+
Onigiri are best eaten fresh on the day they are made. If stored, wrap individually in plastic wrap to prevent drying out and keep at room temperature for a few hours, or refrigerate for up to 1 day. Reheating in a microwave for a short burst can restore softness.
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