Salmon and Black Sesame Onigiri

Why You’ll Love This Recipe

Onigiri, or Japanese rice balls, are simple to prepare and perfect for anyone who enjoys the flavors of Japanese cuisine. The combination of fresh, tender salmon with the earthy, toasted black sesame creates a balanced and delicious bite. The sticky rice makes it easy to shape the onigiri, while the black sesame adds a lovely visual appeal and a slight crunch. This recipe offers a great alternative to traditional sandwiches and is sure to please anyone who loves sushi or Japanese-inspired meals. It’s a versatile dish that can be packed for lunch or served as an appetizer at dinner.

Ingredients

• 1 cup sushi rice
• 1 ½ cups water
• ½ teaspoon salt
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon toasted sesame oil
• 1 cooked salmon fillet (about 5 oz), flaked
• 1 tablespoon black sesame seeds, toasted
• 1 sheet nori (seaweed), cut into small strips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Rinse the sushi rice thoroughly in cold water until the water runs clear. Place the rice in a saucepan with 1 ½ cups of water, and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the rice is cooked and the water is absorbed. Remove the rice from heat and let it sit, covered, for 10 minutes.

2. While the rice is cooling, mix the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve.

3. Once the rice has cooled slightly, gently fold in the vinegar mixture until the rice is evenly seasoned.

4. In a separate bowl, combine the flaked salmon and toasted black sesame seeds. Add a small amount of sesame oil to bind everything together.

5. To shape the onigiri, wet your hands with a bit of water to prevent the rice from sticking. Take about 2 tablespoons of rice and flatten it in your palm. Place a small spoonful of the salmon and sesame mixture in the center, then mold the rice around the filling to form a ball or triangle shape.

6. Optionally, wrap the onigiri with small strips of nori (seaweed) for added flavor and texture.

7. Repeat until all rice and filling are used up. Serve immediately or store for later.

Servings and Timing

This recipe makes about 4-6 onigiri, depending on the size. The preparation time is approximately 30 minutes, including the cooking time for the rice and salmon preparation.

Variations

• Tuna Onigiri: Replace the salmon with canned tuna, mixed with mayonnaise and a dash of soy sauce.
• Vegetarian Option: Use avocado and pickled vegetables as a filling, or even some sautéed mushrooms for a savory vegetarian onigiri.
• Spicy Onigiri: Add a little spicy mayo or sriracha to the salmon mixture for a kick of heat.

Storage/Reheating

Onigiri is best served fresh, but it can be stored in an airtight container for up to 2 days in the fridge. If you want to eat it later, simply bring it to room temperature before eating. Reheating is not recommended for onigiri, as the texture of the rice may become too hard or dry.

FAQs

Can I make onigiri in advance?

Yes, you can prepare onigiri ahead of time and store it in the refrigerator for up to 2 days. It’s best enjoyed at room temperature.

Can I use regular rice instead of sushi rice?

Sushi rice is ideal for onigiri because of its sticky texture. If you don’t have sushi rice, you can use short-grain rice as an alternative.

How do I make onigiri without nori?

If you don’t have nori or prefer not to use it, simply omit it. The onigiri will still be delicious without the seaweed wrapping.

Can I freeze onigiri?

Onigiri can be frozen, but it’s best to eat it fresh. If freezing, wrap each onigiri tightly and store them in an airtight container for up to a month. To eat, thaw at room temperature.

How do I toast black sesame seeds?

Place black sesame seeds in a dry skillet over medium heat. Stir occasionally until the seeds are aromatic and lightly toasted (about 3-4 minutes).

Can I make the rice balls smaller or larger?

Yes! Onigiri can be made in various sizes depending on your preference. Just adjust the amount of rice you use to shape them accordingly.

Can I use canned salmon for this recipe?

Yes, canned salmon is a great alternative to fresh salmon. Make sure to drain and flake it well before using.

Can I add other seasonings to the rice?

Feel free to experiment! Some people like to add a bit of sesame oil, furikake (a Japanese rice seasoning), or even a dash of soy sauce to the rice for extra flavor.

What can I serve onigiri with?

Onigiri is a great standalone snack, but it can also be served with miso soup, pickles, or a side of sautéed vegetables for a full meal.

What other fillings can I use for onigiri?

You can fill your onigiri with a variety of ingredients, such as umeboshi (pickled plum), seasoned beef, or even scrambled eggs for a different twist.

Conclusion

Salmon and Black Sesame Onigiri offer a delightful combination of flavors and textures in a convenient, portable form. Whether you’re looking for a quick snack or a light lunch, this recipe is sure to impress with its savory filling and subtle nutty crunch. It’s simple, customizable, and a perfect addition to your meal rotation!