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Spicy Salmon Onigiri is the perfect lunch or portable snack to enjoy on the go. It’s a great way to enjoy canned Kirkland Wild Alaskan Pink Salmon from Costco, but you can also use tuna or another protein. The canned Kirkland wild salmon is available in stores or on the Costco website (link to product).
What is onigiri?
Onigiri are Japanese rice balls that have a meat or vegetable filling. I like to season my rice with rice wine vinegar, salt, and sugar but traditionally the rice is simply seasoned with just salt. There are a variety of fillings you can go with including seasoned meat, tuna mayo, pickled vegetables, etc. They can be enjoyed as a stand-alone meal, snack, or paired with another dish.
How do you get the triangle shape?
I purchased my onigiri mold a while back from Amazon but you can just use your hands to shape your onigiri. You can also try using the corner of a rectangular Tupperware container to achieve the triangular onigiri shape. The more you make the easier it gets. As with most things in life, practice makes perfect!
Can you refrigerate onigiri?
Onigiri can be made the night before and refrigerated. Wrap each individual onigiri with saran wrap and pack in a lunch or bento box. Be sure to include an ice pack to retain freshness. If you prefer your onigiri and rice warm, you can reheat for about 20 seconds in the microwave prior to consumption.
Japanese Rice Balls (Onigiri)
Equipment
- Onigiri mold (optional)
Ingredients
- 1 sheet nori cut into 2-inch-wide strips
- 6 oz Kirkland Signature Wild Alaskan Pink Salmon 1 can
- 3 tbsp Japanese kewpie mayo
- 3 tbp Sriracha sauce
- 1/2 tbsp masago Capelin fish roe
- Furikake seasoning, black sesame seeds, and additional masago for topping *optional
- 1 bowl water for dipping hands
FOR THE SUSHI RICE
- 3 cups cooked short grain white rice
- 1 tbsp rice wine vinegar
- 1/2 tbsp sugar
- 1/2 tsp sugar
Instructions
- Add rice wine vinegar, sugar, and salt to cooked rice and mix. Set aside.
- To a small bowl, add canned salmon, kewpie mayo, Sriracha sauce, and masago. Mix until well combined.
- If using an onigiri mold: Add 2 tbsp rice into the bottom of the mold. Add 1 tbsp of the spicy salmon filling in the center of the rice then top with another layer of rice. Press down with the lid then flip and gently push the center of the mold to release the onigiri.
- If using your hands: Wet the palms of your hands and fingertips with water to prevent the rice from sticking. Scoop about2 tbsp of rice onto the palm of your hand and gently flatten it out. Add 1 tbsp of spicy salmon filling to the center and add another 2 tbsp of rice over it, then lift up the edges of the bottom rice layer to form a large ball. Once a ball is formed, use your hands to shape the ball into a triangular shape. You can press the ball into the corner of a rectangular Tupperware container to achieve the triangle shape.
- Once your onigiri is formed, wrap the bottom center with a strip of nori. Garnish the sides with sesame seeds or Furikaki seasoning as desired. Simply add the seeds or seasoning to a small bowl and roll the sides of the onigiri so they stick.
