Description
Onigiri are Japan’s iconic handheld rice balls—warm, comforting, and surprisingly easy to make. Soft sushi rice, a savory salmon filling, and a crisp strip of nori come together to create the perfect snack, lunchbox treat, or grab-and-go meal. No special tools needed, just your hands and a bowl of rice.
Ingredients
Rice
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2 cups sushi rice (short-grain, rinsed well)
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2 ½ cups water
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Salt (for seasoning and hand-wetting)
Filling
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1 cup cooked salmon, flaked (or canned salmon, well drained)
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2 tbsp soy sauce
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1 tsp sesame oil
To Assemble
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Nori sheets, cut into strips or squares
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Optional: 1 tbsp furikake (mixed into rice or sprinkled on top)
Optional Fillings to Try
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Avocado
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Canned tuna + mayo
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Umeboshi (pickled plum)
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Spicy mayo
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Cooked mushrooms
Instructions
Rinse sushi rice under cold water until the water runs mostly clear.
This keeps the rice sticky but not mushy.
Add rice and 2½ cups water to a pot.
Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes.
Turn off heat and let sit, covered, for 10 minutes.
Mix flaked salmon, soy sauce, and sesame oil.
Taste and adjust seasoning if needed. You can add furikake here too.
Fill a small bowl with water and a pinch of salt.
Dip hands before shaping each onigiri—this prevents sticking and seasons the rice.
Scoop about ⅓ cup warm rice into your hand.
Press a small well in the center, add 1 tsp salmon filling, and gently close the rice around it.
Shape into a triangle or oval with light pressure—don’t squeeze hard.
Wrap a strip of nori around the bottom or back.
For best crispiness, add nori right before eating.
Notes
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Warm rice shapes better than cold rice.
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Use gentle pressure—firm enough to hold, soft enough to stay fluffy.
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If rice sticks to your hands, re-dip in salted water.
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Keep nori separate until serving to avoid sogginess.
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If the rice feels too loose, you may need to rinse less or use slightly less water next time.