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Onigiri with Salmon & Spring Onion

Prep Time:

5 Minutes

Cook Time:



2 Servings



About the Recipe

The sky is the limit when it comes to fillings for your onigiri. There are two ways to combine the filling - either push the filling into the centre of the onigiri and close the rice over it or combine the filling with the rice and mould the onigiri for a "what you see is what you get" finish with a visible filling. I chose the latter technique for this recipe giving the onigiri and nice speckling of colour.


260g cooked japanese rice

30g cooked salmon, flaked

1/2 spring onion, finely chopped

1/2 tsp salt

2 strips of nori (4cm x 12cm / 1.5 inch X 4.5 inch each )


put the rice, salmon, spring onion & salt in a bowl and 

mix well (but avoid mashing the rice)

wet your hands to stop the rice from sticking

take half of the rice mixture and shape it into a flat, triangular ball (don't worry if it doesn't work first time - just try again!)

wrap the nori around the onigiri and you are finished

repeat for you second onigiri

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