A close-up of freshly made smoked salmon onigiri, triangular rice balls filled with flaked smoked salmon, wrapped in a strip of nori, and sprinkled with toasted sesame seeds and chopped green onions. Served on a wooden plate with a small bowl of soy sauce and a cup of green tea in a cozy Japanese-inspired kitchen setting.

smoked salmon onigiri recipe: Perfect and Simplicity

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Introduction

Looking for a flavorful and satisfying snack that’s easy to make? This smoked salmon onigiri recipe is just what you need! Onigiri, a classic Japanese rice ball, gets a delicious twist with the addition of creamy smoked salmon. Whether you’re new to Japanese cuisine or a seasoned fan, this smoked salmon onigiri recipe is an exciting and simple way to enjoy a handheld bite of savory goodness. With a few basic ingredients and just a little time, you can make these flavorful rice balls that are perfect for any meal or snack. Let’s dive in and discover how to make this irresistible dish!

Onigiri, a popular Japanese rice ball, is traditionally made with seasoned rice and a variety of fillings, often wrapped in nori (seaweed). But for this recipe, we’ve given it a fun twist by using smoked salmon. The result is a tasty, easy-to-make dish that’s perfect for both beginners and seasoned cooks. Whether you’re new to onigiri or a long-time fan, this recipe will leave you coming back for more.

Recipe Card (using Tasty Recipes plugin)

Recipe Name: Smoked Salmon Onigiri

Description: A delicious twist on the classic Japanese rice ball, this smoked salmon onigiri recipe features flavorful smoked salmon wrapped in seasoned rice for a tasty and easy snack or meal.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4 servings (8 onigiri)
  • Calories: 200 per serving

Ingredients List:

  • 2 cups sushi rice, cooked and cooled
  • 1/2 pound smoked salmon, flaked
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1 tablespoon toasted sesame seeds
  • 1/4 teaspoon sea salt
  • 1 sheet nori (seaweed), cut into strips (optional)
  • 1 tablespoon finely chopped green onions (optional)

Instructions:

  1. Prepare the rice: Cook the sushi rice according to package instructions, then allow it to cool slightly.
  2. Season the salmon: In a bowl, mix the flaked smoked salmon with soy sauce, rice vinegar, and sugar. Stir to combine.
  3. Form the onigiri: Wet your hands with water, then scoop a small portion of the cooled rice into your hand. Create an indentation in the center and place a spoonful of the smoked salmon mixture inside. Carefully mold the rice around the filling into a triangle or ball shape.
  4. Garnish and serve: If desired, wrap the onigiri with a strip of nori and sprinkle with sesame seeds and chopped green onions. Serve immediately or store for later.

Notes:

  • You can also add a small amount of wasabi for an extra kick.
  • If you prefer, you can use other fillings such as pickled vegetables or tuna.

Nutrition Information:

  • Calories: 200 per serving
  • Protein: 15g
  • Fat: 12g
  • Carbohydrates: 15g

Why You’ll Love This smoked salmon onigiri recipe

  • Quick and Easy: This smoked salmon onigiri recipe is perfect for those who want to whip up something flavorful without spending too much time in the kitchen. In just 20 minutes, you can enjoy a delicious and satisfying snack.
  • Versatile: Onigiri is incredibly customizable. You can play around with different fillings and seasonings to suit your taste.
  • Healthy and Balanced: Packed with protein from the smoked salmon and healthy fats, this dish makes for a well-rounded meal that is both nutritious and filling.
  • Portable and Snackable: Onigiri is a perfect snack to take on the go. It’s compact and easy to pack in lunchboxes, making it a great option for meal prep.
  • Flavorsome Fusion: The combination of Japanese onigiri with the rich, smoky flavor of salmon creates a perfect balance of textures and tastes that will appeal to food lovers of all kinds.

smoked salmon onigiri recipe Ingredients and Substitutions

Sushi Rice: Sushi rice is the foundation of any onigiri. It’s sticky, which helps the rice ball hold together. If you can’t find sushi rice, you can use short-grain rice or jasmine rice as an alternative, though the texture might vary slightly.

Smoked Salmon: The star ingredient of this recipe, smoked salmon adds a rich, savory flavor. If you’re looking for a substitution, cooked chicken, canned tuna, or even sautéed vegetables can be used to make different variations of onigiri.

Soy Sauce: Soy sauce is used to season the salmon filling, adding an umami depth. For a gluten-free option, use tamari sauce.

Nori: Traditionally, onigiri is wrapped in a thin sheet of seaweed. If you’re not a fan of nori, you can skip this step or substitute it with a lettuce leaf for a fresh twist.

How to Make Smoked Salmon Onigiri Recipe (Step-by-Step)

Step 1: Prepare the Rice

Start by cooking the sushi rice according to package directions. Sushi rice needs to be sticky to hold together properly when making onigiri, so it’s important to use short-grain rice. Once the rice is cooked, let it cool slightly before working with it. If you’re in a rush, spread the rice out on a baking sheet to speed up the cooling process.

Step 2: Season the Salmon

Flake the smoked salmon into small pieces and place it in a mixing bowl. Add soy sauce, rice vinegar, and sugar to the bowl, stirring until everything is evenly combined. The sugar balances the tang of the vinegar, while the soy sauce enhances the rich flavor of the salmon.

Step 3: Shape the Onigiri

Wet your hands with a little water to prevent the rice from sticking. Take a small portion of the cooled rice and form a small indentation in the center of the rice with your fingers. Add a spoonful of the smoked salmon mixture into the indentation, and then carefully mold the rice around the filling. You can shape the onigiri into a ball or triangle, whichever you prefer. Repeat until all the rice and salmon mixture is used up.

Step 4: Garnish and Serve

If you’re using nori, wrap a strip around each onigiri for an authentic presentation. For extra flavor, sprinkle some toasted sesame seeds on top, and finish with finely chopped green onions for a touch of freshness. Serve your smoked salmon onigiri immediately or refrigerate them for later.

Expert Tips for Success smoked salmon onigiri recipe

  • Use Warm Rice: It’s easier to shape onigiri when the rice is still warm, but not hot. If the rice is too hot, it may burn your hands, and if it’s too cold, it may be hard to mold. Aim for a comfortably warm temperature when handling the rice.
  • Don’t Overstuff the Onigiri: A small spoonful of filling is enough. If you overstuff, the onigiri may fall apart when you try to mold them.
  • Water Your Hands: Wet your hands before handling the rice to avoid it sticking to your skin.
  • Let the Rice Cool Slightly: Once cooked, let the rice cool for 5-10 minutes before forming it into onigiri. If it’s too hot, it will be difficult to shape.

Variations and Customizations for smoked salmon onigiri recipe

  • Spicy Smoked Salmon Onigiri: Add a touch of sriracha or chili paste to the salmon filling to give it a spicy kick. You can also sprinkle chili flakes on top for extra heat.
  • Vegetarian Onigiri: For a plant-based version, swap the smoked salmon for a mix of sautéed mushrooms, roasted vegetables, or avocado.
  • Pickled Plum (Umeboshi) Onigiri: Add a piece of umeboshi (pickled plum) in the center of the rice ball for a tangy surprise when you bite into it.

Storage and Reheating Instructions for smoked salmon onigiri recipe

Storage: Store leftover smoked salmon onigiri in an airtight container in the refrigerator for up to 2 days. They can also be frozen, though the texture may change slightly once thawed.

Reheating: If you prefer warm onigiri, you can microwave them for 20-30 seconds or enjoy them at room temperature. However, the nori will become soggy if reheated, so it’s best to wrap the nori just before serving.

Serving Suggestions

  • Serve smoked salmon onigiri with a side of miso soup for a complete Japanese-inspired meal.
  • Pair with a light salad or pickled vegetables to balance the richness of the smoked salmon.
  • For a snack or light lunch, enjoy onigiri with some green tea and a handful of edamame.

Frequently Asked Questions (FAQs)about smoked salmon onigiri recipe

Q: How do you make smoked salmon onigiri?

A: To make smoked salmon onigiri, cook sushi rice, season smoked salmon with soy sauce and vinegar, then form rice balls by molding the rice around the salmon filling. Optionally, wrap the onigiri with nori and garnish with sesame seeds or green onions.

Q: Can I make smoked salmon onigiri ahead of time?

A: Yes! Smoked salmon onigiri can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to wrap the nori just before serving to keep it crispy.

Q: Can I use other fillings besides smoked salmon?

A: Absolutely! You can fill onigiri with a variety of ingredients, including tuna, avocado, pickled vegetables, or even cooked chicken. The possibilities are endless!

Related Recipes

  • Tuna Onigiri: Swap the smoked salmon for tuna and enjoy a different twist on this classic rice ball recipe.
  • Vegetarian Onigiri: A plant-based version of onigiri with avocado, pickled vegetables, or roasted mushrooms.
  • Classic Japanese Miso Soup: Pair your onigiri with a delicious bowl of miso soup for the ultimate Japanese meal.

Conclusion

This smoked salmon onigiri recipe is the perfect blend of simple ingredients, easy steps, and delicious flavor. Whether you’re enjoying it as a quick snack or preparing it for a picnic, onigiri is a versatile and fun dish that never goes out of style. With its creamy smoked salmon filling and sticky rice exterior, it’s the kind of recipe you’ll come back to again and again. So, give it a try and treat yourself to the ultimate rice ball experience!

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