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Have you ever tried Yaki Onigiri? It’s a dish I first tasted in Japan, and trust me, it’s one of the most delicious things you’ll ever try. Imagine a crispy, savory rice ball glazed with soy sauce, with a warm, flavorful filling that’s so satisfying. The first time I had it was from 7-Eleven in Japan, and I was hooked. I’ve been making it at home ever since. Today, I’m sharing my Salmon Yaki Onigiri recipe, which has the perfect balance of crispy on the outside, fluffy rice on the inside, and a spicy-sweet salmon filling. Trust me, you’re gonna love it.
Method
Prepare the Salmon Filling
Start by mixing the cooked salmon with kewpie mayo and sriracha. Gently flake the salmon and combine it with the mayo and sriracha to create a creamy, spicy filling. This spicy salmon mixture will add a nice kick to the onigiri and make the dish flavorful. Be sure to mix it thoroughly so that the salmon is evenly coated with the mayo and sriracha.
Mould the Rice
Once your salmon filling is ready, it’s time to prepare the rice. Wet your hands with a little water and sprinkle a pinch of salt over your hands. This helps to season the rice while you’re shaping it and keeps the rice from sticking to your hands. Take a small portion of cooked sushi rice and shape it into a ball. Gently press the rice down into a triangle shape, ensuring that it’s not too compact. This will help maintain that fluffy texture inside the onigiri.
Assemble the Onigiri
Once the rice is shaped into a triangle, make a small indentation in the middle of the rice ball. Spoon a generous amount of the spicy salmon filling into this indentation. Gently press the rice around the filling to seal it in, ensuring the salmon is completely encased within the rice. This step is key to getting that perfect balance of crispy rice and flavorful filling.
Grill the Onigiri
Heat a frying pan over medium-high heat and add a little butter or oil to the pan. Once the butter has melted or the oil is hot, carefully place the shaped onigiri into the pan. Let them cook for about 2-3 minutes on one side, until the rice turns golden brown and crispy. Flip the onigiri to the other side and cook for another 2-3 minutes. The goal is to get a crispy, golden exterior without burning the rice.
Glaze the Onigiri
Now comes the fun part – adding that delicious soy glaze! In a small bowl, mix soy sauce, mirin, and sake. Once your onigiri is golden brown on both sides, use a brush or spoon to spread the soy glaze over one side of the onigiri. Flip it and repeat the glazing on the other side. The glaze will caramelize slightly, adding a sweet and savory flavor that’s essential to this dish. Continue cooking the onigiri for another minute or two, ensuring both sides are nicely glazed and crispy.
Finish with Seaweed
To finish off your Salmon Yaki Onigiri, cut the seaweed into short rectangles, just large enough to wrap around the bottom of the onigiri. Gently place a piece of seaweed on each onigiri. The seaweed adds a nice contrast in texture and flavor to the crispy rice and spicy salmon filling. It also makes it easier to grab and eat the onigiri without getting your fingers too sticky!
Necessary Tools
- Frying pan or griddle
- Small bowl (for mixing mayo and sriracha)
- Rice bowl
- Knife (to cut seaweed)
- Butter or oil (for frying)
Salmon Yaki Onigiri
Cuisine: JapaneseDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesIngredients
1 cooked salmon (seasoned slightly with salt)
1 tbsp kewpie mayo
1 tbsp sriracha
1 tbsp soy sauce
1 tbsp mirin
0.5 tbsp sake
1 cup cooked sushi rice
Salt (for seasoning rice)
Water (for moulding the rice)
Seaweed (nori)
Black sesame seeds (optional)
Directions
- Prepare the salmon filling Start by mixing the cooked salmon with kewpie mayo and sriracha. This gives it that spicy kick we all love.
- Mould the rice Wet your hands with some water and add a pinch of salt. This will help season the rice while you’re shaping it.
- Assemble the onigiri Take some rice and form it into a ball. Press it down and shape it into a triangle, then add a good scoop of the spicy salmon filling in the middle.
- Grill the onigiri Heat a frying pan over medium-high heat and add butter or oil. Place the rice balls in the pan and cook each side until golden brown and crispy.
- Glaze the onigiri Mix soy sauce, mirin, and sake in a small bowl. Brush the sauce onto one side of the rice ball, flip, and repeat for the other side. Keep cooking until crispy!
- Finish with seaweed Cut the seaweed into short rectangles and place them on the onigiri, so you can grab them easily.
Notes
- When moulding the rice, don’t press too hard, or the rice will become too compact, making it difficult to crisp up.
- Be careful when flipping the onigiri in the pan. Since the soy glaze can get sticky, it might make the rice ball a bit slippery.
- Make sure your pan is hot enough before adding the onigiri. If it’s too cold, the rice won’t crisp properly.
Serving Suggestions
These Salmon Yaki Onigiri are great on their own, but you can pair them with a side of pickled veggies or a hot bowl of miso soup for the ultimate comfort meal. They’re perfect for lunch or even a snack on the go. You could also serve them as part of a bento box for a fun, Japanese-inspired lunch!
Fun Fact
Did you know that onigiri has been around for centuries in Japan? It was originally made for warriors to take on long journeys! It’s crazy how something so simple became such a beloved food worldwide.
Conclusion
Making Salmon Yaki Onigiri is one of the easiest and most satisfying ways to enjoy Japanese flavors right at home. With that crispy, golden exterior and flavorful salmon filling, it’s a treat you’ll want to make again and again. Whether you’re enjoying it for lunch or serving it to friends, it’s always a hit. Give it a try and let me know what you think!
