Onigiri are incredibly fun to make. I urge you to do so. Besides being cuter than just about any food item, they are so satisfying to get right. Below you will find my recipe for Onigiri stuffed with salmon. Make and enjoy them with friends, as all food should be. Link to my blog where I post recipes.

Sushi Rice:

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2 cups sushi rice(yes there’s a difference)

2.25 cups water

1 sheet kombu

¼ cup rice vinegar

1 table spoon salt

3 table spoon sugar

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Filling:

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2 large salmon fillets ~ 1 pound (or chicken if you’re like that)

3 table spoon kewpie mayo

2 table spoon sriracha

2 table spoon Japanese BBQ sauce

1 table spoon soy sauce

½ table spoon sesame oil

3 green onions, chopped

½ cup pickled carrots, chopped

salt/season to taste

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Side Seasoning and Garnish:

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50/50 sesame seeds and furikake

Nori strips for garnish

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Cooking Instructions:

1. Rinse your rice thoroughly, bring water to a simmer, then drop the heat by 10% and cook with a lid for 15-20 minutes. Remove from heat and let rice steam for an additional 10 minutes. (if you’re fancy and have a rice cooker just do your thing, nicer ones usually have a sushi setting)

2. Let rice start to cool on a cookie sheet. Microwave, salt, sugar and vinegar. Incorporate gently.

3. While rice is cooling cook the salmon, mix all ingredients together in a bowl. Yes, that’s it.

4. Assemble while rice is still warm.

5. Roll one side of your Onigiri in the seasoning mentioned above to make them even better looking than usual.

Tips:

use a bowl of salty water to dip your fingers in, it will prevent sticking and make the Onigiri last longer in the fridge, try not to overfill, you’re going to want to keep them on a plate under a clean rag in the fridge in your high humidity section, try not to eat all of them, don’t buy and Onigiri mold, its fun to make mistakes