Go Back
–+ servings
Yuzu Salmon Onigiri | Savory salmon mixed w/ mayonnaise, soy sauce & yuzu chili paste. It’s the perfect filling w/ warm rice & nori. Great as lunch or snack. #japaneserecipe #onigiri #ricebowl #thelegendofzelda #salmon #yuzukosho #nori #rice #furikake #lunch #mayonnaise #snack #easyrecipe | The Missing Lokness
Print

Yuzu Salmon Onigiri

Course Lunch, Snack
Cuisine Japanese
Keyword easy lunch, japanese lunch, rice ball, salmon onigiri, yuzu kosho salmon, yuzu salmon
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 small onigiri
Author Lokness

Ingredients

  • 1¼ cups uncooked Japanese short grain rice
  • 5 ounces canned salmon (drained)
  • 2 tablespoons Kewpie mayonnaise (Japanese mayonnaise)
  • ½ teaspoon yuzu kosho (yuzu chili paste)
  • 1½ teaspoons soy sauce
  • ½ cup drinking water
  • salt
  • 2 sheets nori (sushi seaweed)
  • Furikake (dried rice seasoning)

Instructions

  • Cook the rice in the rice cooker. Mix and cool for at least 30 minutes at room temperature.
  • Meanwhile, in a medium bowl, add salmon. Break apart the salmon with a fork. Mix in mayonnaise, yuzu kosho and soy sauce. Taste and adjust seasoning as needed.
  • In small bowl, add ½ cup drinking water. Wet both of your hands with the water. Sprinkle a pinch of salt on one palm. Rub both hands together. Divide the rice into 6 portions. Scoop out one portion of warm rice and roll into a ball. Slightly pat down onto one hand. Make a dent in the middle. Add about 1 tablespoon of salmon. Carefully cover up the with the rice around the edges and roll the whole thing into a ball. Use both of your palms to gently pressure the rice ball into a triangle shape. Repeat with the rest of the rice.
  • When ready to serve, sprinkle furtikake onto a small plate. Wrap each rice ball with a piece of seaweed (shinny side out) and press the sides into the furikake. Top with a small dollop of salmon on top. Serve immediately, at room temperature or cold (keep airtight in the fridge).

Notes

  1. 3 small onigiri is enough for a good size lunch for one adult. You can also serve with chips or side dish if needed. 
  2. Kewpie mayonnaise is Japanese mayonnaise. It's richer than regular mayo. If you can't find any, use regular mayo. You can buy it from most supermarkets. 
  3. Yuzu kosho is a paste made from chili peppers and yuzu. It’s spicy and citrusy. It’s great to serve with meat, especially steak and chicken. It can be found in Japanese supermarket or from Amazon. 
  4. If you want your nori (seaweed) to be crispy, do not wrap onigiri with nori until ready to serve. Seaweed gets soggy real quick.
  5. Furikake is a dried seasoning for rice. It adds extra flavors to the onigiri. They come in many flavors, like salmon, seaweed, shrimp, bonito. The classic is the seaweed, which is what I used in this recipe. You can find Furikake in most Asian supermarkets or from Amazon.