Japanese Rice Balls (Onigiri)

Easy Japanese rice balls with spicy salmon filling

Prep Time 20

Total Time 20

Course Main Course, Snack

Cuisine Japanese

Servings 2 people

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

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.

Keyword bento box, canned salmon, onigiri, portable food, portable lunch, portable snack, rice ball, spicy salmon, wild caught salmon