Tender Japanese rice balls filled with savory salmon and wrapped with crisp nori, made for lunchboxes, picnics, or a simple handheld meal.
AI-generated image
AI-generated image
Short-grain rice becomes naturally cohesive as it simmers, while salted salmon gives the mild grains a concentrated savory center. Nori adds a crisp, mineral contrast just before serving.
Cool the shaped rice balls completely, wrap each one tightly, and refrigerate for up to 24 hours. Keep nori separate until serving. Do not leave cooked rice at room temperature for more than 2 hours.
Remove wrapping and microwave one onigiri under a damp paper towel for 30 to 45 seconds, until steaming hot throughout. Add nori after reheating.
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