Onigiri with baked salmon filling
Onigiri with baked salmon filling — triangular rice balls with a filling inside and nori strips on the outside. The fish is fully cooked; use round-grained, sticky rice.
Additional 10 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Cook the rice
Rinse the rice, let the water drain and transfer to a pot with 420 ml of water. Bring to a boil, cover and cook on low heat for 12–15 minutes. Turn off the heat and let it sit under the lid for another 10 minutes.
Bake the salmon
Preheat the oven to 190 °C. Dry the fish, sprinkle with 2 g of salt and place in a small baking dish lined with parchment paper. Bake for 12–15 minutes until the internal temperature reaches 63 °C; the flesh should easily separate into layers.
Prepare the filling
Remove skin from the cooked fish if present, check for bones. Flake the salmon with a fork and mix with mayonnaise. Let the filling cool slightly but do not leave it at room temperature for too long.
Divide the rice
Fluff the cooked rice and spread it in a thin layer to cool until warm and safe to handle. Divide into 8 equal portions. Cut each nori sheet in half to make 8 strips for wrapping the onigiri.
Form the triangles
Wet clean hands and lightly rub the remaining salt over your palms. Flatten a portion of rice, add filling, enclose with rice and gently form a triangle. Avoid squeezing hard: the individual grains should remain visible.
Wrap and serve
Wrap the base of each onigiri with a nori strip just before serving. Serve fresh. If preparing in advance, quickly cool and store in the refrigerator, adding nori right before serving to prevent it from getting soggy.
Little hint
Do not add sushi vinegar to onigiri rice. Shape it while warm with gentle pressure: cold rice is harder to bind, while very tightly packed rice becomes dense and heavy.
Frequently asked questions
What should I watch out for when cooking?
Do not add sushi vinegar to onigiri rice. Shape it while warm with gentle pressure: cold rice is harder to bind, while very tightly packed rice becomes dense and heavy.
How should I prepare the ingredients?
Rinse the rice, let the water drain and transfer to a pot with 420 ml of water. Bring to a boil, cover and cook on low heat for 12–15 minutes. Turn off the heat and let it sit under the lid for another 10 minutes.
