Salmon Onigiri

Pan-fried Japanese rice balls stuffed with a creamy tinned salmon and Kewpie mayo filling, finished with furikake and nori.

Hand-formed rice balls with a creamy tinned salmon and Kewpie mayo filling, pan-fried until golden and finished with furikake and a strip of nori.

Ingredients

For the Rice

  • 1 cup dry short-grain rice
  • Furikake, to taste
  • Nori (seaweed) sheets, cut into strips

For the Filling

  • 1 tin salmon, drained
  • Kewpie mayo
  • Soy sauce
  • Salt
  • Black pepper

Instructions

  1. Cook rice: Cook rice according to package directions.

  2. Make filling: In a bowl, mix the drained fish with Kewpie mayo, adding a tablespoon at a time until the mixture reaches a creamy consistency. Season with salt and pepper to taste.

  3. Season rice: Once the rice is cooked, add a few splashes of soy sauce and mix well.

  4. Assemble: Using a mold or your hands, layer rice, then filling, then more rice. Press down firmly so everything sticks together.

  5. Pan-fry: Heat a skillet over medium-high heat. Fry each side of the onigiri until browned.

  6. Finish: Top with furikake and wrap with a strip of nori before serving.

Notes

  • Short-grain (sushi) rice holds together best — long-grain will fall apart.
  • Form while the rice is still warm; cold rice is much harder to mold.
  • Wet your hands with lightly salted water before shaping to keep rice from sticking.