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These onigiri topped with tasty salmon, spicy mayonnaise and delicious fresh avocado are just incredible! Wrapped in deliciously vinegared rice, these classic Japanese triangles are both easy to make and ultra-tasty.
💙 Why you'll love them
- They're super-easy to make: just cook the rice, shape into triangles and fill.
- They are infinitely versatile : traditionally, they are stuffed with tuna. But I wanted to change things up and add salmon, spicy mayo and vegetables. In fact, you can use them with anything you like!
- They're practical to transport: for a picnic or barbecue, or to take with you on a car or train journey...
- This recipe requires only a handful of ingredients, all very simple to use.
- The creaminess of the spicy mayo adds a real gourmet touch.
🥑 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Japanese rice: sushi rice is a classic ingredient in Japanese cuisine. It is slightly sticky with a soft, slightly firm texture.
- Rice vinegar: you'll find it in most supermarkets in the world cuisine section. It is one of the main seasonings in Japanese cuisine.
- Raw salmon, never smoked salmon.
- Mayonnaise, which you can make yourself or buy ready-made.
- Soy sauce, salted of course.
- Sriracha sauce : a red Thai sauce made from chillies, sugar, salt and distilled vinegar. It is often found in Asian cuisine. You can buy it in many supermarkets, exotic grocery stores or on the Internet.
- Cucumbers: in peak season from May to October included.
- Avocado - did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
- Spring onion
- Nori seaweed: these fine, dark-green to almost black marinated leaves have a crisp, slightly crunchy texture. You'll find them in most supermarkets.
✅ Gluten-free version
For gluten-free onigiri, check that your soy sauce, rice vinegar and sriracha sauce are gluten-free.
👩🏻🍳 Chef's tips
- Choose short-grain Japanese rice or sushi rice: don't skip it, and certainly don't replace it with Basmati or conventional rice.
- Keep your hands moist when making onigiri: moisten your hands lightly with water, or keep a bowl of water nearby when shaping the onigiri. This will prevent the rice from sticking to your hands and make it easier to handle.
- Take care when making the onigiri : use plastic film or a special onigiri mold if you wish. Press the rice firmly (but not too firmly, otherwise it may become dense and lose its soft texture) but gently to give it a compact, triangular shape.
- Wrap the onigiri in Nori seaweed just before eating, to preserve the crispness of the seaweed.
💡 Frequently Asked Questions
I advise you to make them rather at the last moment. If you use leftover rice that you have stored in the fridge, it will be dry and won't stick very well.
You can make this avocado and salmon toast with spicy mayo. This crispy rice with salmon and avocado can also be a delicious option to use your leftover filling.
❄️Storage / freezing
Onigiri can be stored for 1 to 2 days in an airtight tin in the fridge. Don't put your Nori seaweed on until you're ready to eat, as it may soften in the fridge.
You can also freeze them: as soon as they're ready, wrap them in cling film and place them in the freezer. You can then keep them for a month or two.
😋 Other recipes with salmon
If you make these Onigiri, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Salmon onigiri
Ingredients
- 1 ⅛ cups Japanese sushi rice
- 1 ⅛ cups water
- 2 tablespoons rice vinegar
- 1 ⅛ cups salmon
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha sauce
- 1 sheet nori seaweed
- 3 teaspoons sesame seeds
Instructions
- Cook your sushi rice according to the package instructions. Drain the rice and place it in a bowl. Add the rice vinegar and let it cool a bit; it will be easier to handle after cooling.
- Prepare your filling: cut the avocado, remove the skin from the salmon, and dice it. Mix in a bowl the soy sauce, mayonnaise, sriracha sauce, and diced salmon.
- Dampen your hands under water; the rice will be easier to handle and less sticky with wet hands. Make a ¼ cup rice ball and press it with the palm of your hand to flatten it. In the middle, place some salmon mixture and close the rice ball.
- If you want to make the traditional shape, form triangles. Decorate them with a rectangle of nori seaweed, sprinkle with some sesame seeds, and repeat with the remaining ingredients.
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