Spicy Salmon Onigiri
A modern, bold twist on the classic Japanese rice ball. Flaky cooked salmon is mixed with rich mayonnaise and a fiery kick of Sriracha, then stuffed inside warm, seasoned sushi rice and wrapped in crisp nori seaweed.
- 2 cups Warm cooked short-grain rice
- 1/2 cup Cooked salmon
- 1 tbsp Mayonnaise
- 1 tsp Sriracha sauce
- 1/2 tsp Soy sauce
- 2 sheets Nori seaweed
- 1/2 tsp Salt
Prepare the Filling: In a small bowl, use a fork to flake the cooked salmon. Add the mayonnaise, Sriracha sauce, and soy sauce. Mix thoroughly until it forms a creamy, spicy salmon salad.
Prepare for Rolling: Wet your hands lightly with water to prevent the rice from sticking. Rub a small pinch of salt evenly over your wet palms.
Form the Base: Take a handful of warm rice (about 1/2 cup) and place it in the palm of one hand. Press an indentation into the center of the rice to create a small cup.
Add Filling and Shape: Place a generous spoonful of the spicy salmon filling into the indentation. Gently fold the rice over to completely enclose the filling. Cup your hands into a 'V' shape and press firmly to mold the rice into a neat triangle.
Wrap and Serve: Take a strip or half-sheet of crisp Nori seaweed and wrap it around the base or the entire triangle of the rice ball. Enjoy immediately while the rice is warm and the seaweed is crunchy.
Keyword Bento, Mayo, Onigiri, Salmon, Snack, Spicy