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Spicy Salmon Onigiri Rice Balls Recipe Easy Homemade Snack with Kewpie Mayo

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These spicy salmon onigiri rice balls combine sticky Japanese short-grain rice with a creamy, spicy salmon filling made with Kewpie mayo for a quick, satisfying snack or light lunch.

Ingredients

Scale
  • 2 cups Japanese short-grain rice (uncooked)
  • 2 ½ cups water
  • 1 teaspoon rice vinegar (optional)
  • Pinch of salt
  • 6 oz (170g) fresh salmon fillet, skin removed
  • 2 tablespoons Kewpie mayo
  • 1 teaspoon Sriracha or preferred chili sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 scallion, finely chopped (optional)
  • Nori sheets, cut into strips or squares
  • Toasted sesame seeds (optional)

Instructions

  1. Rinse 2 cups of Japanese short-grain rice under cold water until the water runs clear (about 3-4 rinses). Drain well.
  2. Add rinsed rice and 2 ½ cups of water to your rice cooker or pot. Let it soak for 30 minutes if you have time.
  3. Cook according to your rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it steam for another 10 minutes without lifting the lid.
  4. While the rice is cooking, finely chop the fresh salmon into small pieces (about ¼ inch).
  5. In a bowl, mix salmon with 2 tablespoons Kewpie mayo, 1 teaspoon Sriracha, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and chopped scallion if using. Stir gently to combine.
  6. Taste and adjust spice or salt levels.
  7. Once the rice is done steaming, transfer it to a large bowl. If using, sprinkle 1 teaspoon rice vinegar and a pinch of salt over the rice and fold gently with a wooden spatula.
  8. Allow rice to cool slightly until warm but comfortable to handle (about 5-10 minutes).
  9. Wet your hands with salted water to prevent sticking. Take about ½ cup (100g) of rice and flatten it slightly.
  10. Place about 1 tablespoon of the spicy salmon filling in the center of the rice.
  11. Fold the rice around the filling and shape into a tight triangle or ball, pressing gently but firmly to hold the shape.
  12. Wrap with a strip of nori if desired.
  13. Arrange on a plate and sprinkle toasted sesame seeds on top if desired.
  14. Serve fresh or wrap tightly and refrigerate up to 24 hours. Reheat gently in microwave or pan-fry lightly if desired.

Notes

Do not overfill the onigiri to prevent them from falling apart. Wet your hands frequently with salted water to prevent sticking. For a crispy exterior, pan-fry the shaped onigiri lightly in oil until golden brown. Use tamari soy sauce for gluten-free option. Kewpie mayo can be substituted with regular mayo mixed with rice vinegar.

Nutrition

Keywords: spicy salmon onigiri, rice balls, Kewpie mayo, Japanese snack, easy homemade snack, sushi rice balls, spicy salmon recipe

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