Spicy Salmon Onigiri

Whether you’re looking for a portable weekday lunch, a late-night fridge-raid snack, or a quick way to repurpose last night’s leftover baked salmon, these Spicy Salmon Onigiri (Japanese rice balls) check every single box. They’re easy to make in under 30 minutes with just a eight ingredients including the cooked salmon and sushi rice.

One can never have enough portable snack and lunch box recipes. Increase the protein level of any lunch by adding a marinated Ramen Egg. For lunch on the go, you can’t go wrong with a rich and creamy Japanese Egg Salad Sando made with pillowy soft Shokupan, or Japanese Milk Bread.

Spicy Salmon Onigiri

If you’ve got leftover cooked salmon (or one small filet to cook), a bottle of Kewpie mayo, and a craving for something salty-spicy-creamy, this is the recipe you! This is the kind of low effort, high reward comfort food recipe that tastes incredible.

These little Japanese rice balls are my go-to when I want sushi-level satisfaction without paying $18 for a roll or bothering with a bamboo mat. Simply flake the fish, toss it with hot sauce and mayo, fold it into warm sushi rice, and wrap it with a piece of nori so your fingers don’t get sticky.

They take maybe 15 minutes if your rice is already cooked, they hold up great in a lunchbox, and you can easily tweak the heat depending on how heavy-handed you are with the Sriracha.

Let’s get into it—no fancy chef skills required, though an onigiri mold is a HUGE help.

How to Cook Sushi Rice

Properly cooked and seasoned sushi rice is the key to this onigiri recipe. If it doesn’t stick together, you’re going to have a problem forming the onigiri.

To cook perfect sushi rice for onigiri or rolls, start with Japanese short-grain rice (like Koshihikari). Long-grain varieties like Jasmine or Basmati won’t stick together. Next up is rinsing the rice in cold water until the rinse water runs clear. This step is essential to prevent gummy rice yet allows for the perfect sticky texture.

For each portion of sushi rice, add the same portion of water (1:1 ratio) to the saucepan. Bring to a boil over medium-high heat, then cover with a tight-fitting lid, drop heat to low, and simmer undisturbed for 15 minutes (no peeking!). Remove from heat and keep the lid on for 10 minutes to let the residual steam finish cooking the grains.

Finally, dissolve 1/2 teaspoon sugar and 1/2 teaspoon salt into 1 1/2 tablespoons rice wine vinegar (for each 10.5 oz (300 g) Sushi Rice). Spread warm rice into a wide glass or wooden bowl, drizzle seasoning evenly, and gently fold with a rice paddle using a slicing motion while fanning to bring it to room temperature.

Ingredients for Spicy Salmon Onigiri

For this recipe you’ll need a rice cooker or a saucepan with a tight lid, measuring cups and spoons, a rice paddle, a baking tray, parchment paper, a small bowl, and an onigiri mold. Alternatively, you can use your hands to form the onigiri, dampening your hands to prevent the rice from sticking to your skin.

• Sushi Rice
• Salmon Fillet
• Japanese Kewpie Mayonnaise
• Sriracha
• Soy Sauce
• Sesame Oil
• Green Onion
• Nori

Sushi rice is a short grain Japanese rice used for sushi and onigiri. Popular brands are Kohuko Rose, Nishiki, Botan, and Tamanishiki. If you can’t find Japanese Kewpie Mayonnaise, feel free to use regular North American style mayonnaise.

You can use a fresh filet of skin on salmon for this recipe or use 7 oz. leftover cooked salmon. Other fun fillings for onigiri include Japanese salted plum (umeboshi), spicy tuna (canned tuna works well), marinated mushroom. If you don’t like spicy, simply leave out the sriracha hot sauce and add a squirt of fresh lemon juice.

Soy sauce and sesame oil add more flavour, while the green onion adds a touch of contrast. Nori is an edible; dark green or black seaweed sheet used in Japanese cooking. Use it to wrap the onigiri to prevent sticking.

How to Make Spicy Salmon Onigiri

For the Salmon

To cook the salmon, start by brushing the salmon lightly with soy sauce. Bake at 400°F (200°C) for 12–15 minutes or until cooked through. If using leftover cooked salmon, move onto the next step.

Transfer the salmon to a bowl and flake it with a fork. Add the mayonnaise, sriracha, soy sauce, sesame oil and green onion. Mix until creamy and well combined.

Shape the Onigiri

To make the onigiri, lightly moisten your fingers and the inside of an onigiri mold with water. Fill it halfway with sushi rice and gently press it down.

Next, place a generous spoonful of the spicy salmon filling in the centre then cover the salmon with more rice, place the lid on the mold, and press firmly to shape the onigiri. Carefully remove the onigiri from the mold and wrap a strip of nori around the bottom (If serving immediately).

Alternatively, use your hands to make the onigiri. Lightly moisten your hands with water, then take about 1/4-1/3 cup cooked rice and shape it into a flat triangle. Add a spoonful of spicy salmon, then cover with another layer of rice. Press and shape until you achieve a tight triangle of rice.

Eat room temperature onigiri within two hours.

Storing Spicy Salmon Onigiri

Since cooked fish mixed with mayonnaise is perishable, prompt and proper storage is key to food safety. Do not wrap the nori seaweed around the rice ball until right before serving, or it will absorb moisture and become rubbery in the fridge.

If you don’t plan on eating the onigiri right away, wrap each plain, filled onigiri individually in plastic wrap to trap moisture and prevent the rice from drying out. Immediately store them in the fridge. Spicy salmon onigiri can last for up to 2 days time in the refrigerator, though they are best eaten within 24 hours for optimal texture and flavour.

Refrigerated sushi rice naturally hardens due to starch retrogradation. To fix this, microwave the plastic-wrapped onigiri for 10–15 seconds just to take off the chill and soften the grains without cooking the filling. Wrap with nori strips, then enjoy!

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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