Spicy Salmon Onigiri
A fiery and creamy variation of the traditional rice ball, filled with cooked salmon mixed with spicy mayo.
A Zesty Twist on the Classic Rice Ball
While traditional salted salmon (Shake) is a staple, this modern version mixes flaked, cooked salmon with Sriracha, mayonnaise, and a drop of sesame oil. It packs a fiery punch perfectly balanced by the warm, mild rice.
Ingredients
- 2 cups warm cooked Japanese short-grain rice
- 1 fillet cooked salmon (baked or grilled, skin removed)
- 2 tbsp Japanese mayonnaise
- 1-2 tsp Sriracha or chili sauce
- 1/2 tsp sesame oil
- 2 sheets nori seaweed (cut into strips)
- Salt for handling the rice
Instructions
- In a small bowl, flake the cooked salmon using a fork.
- Add the mayonnaise, Sriracha, and sesame oil to the salmon. Mix well until it forms a cohesive, spicy paste.
- Wet your hands thoroughly and rub a generous pinch of salt evenly across your palms.
- Take a handful of the warm rice and flatten it slightly in your hand. Place a spoonful of the spicy salmon mixture in the center.
- Fold the rice over to cover the filling completely. Cup your hands and press firmly to shape the rice into a neat triangle.
- Wrap the bottom of the rice ball with a strip of nori seaweed just before eating.
Keyword Bento, Mayo, Onigiri, Salmon, Snack, Spicy