Rinse the Japanese short-grain rice until the water runs clear. Cook the rice with water according to package instructions or in a rice cooker.
Season the salmon fillet with salt and black pepper.
Cook the seasoned salmon fillet by pan-frying, baking, or grilling until fully cooked and flaky.
Once cooked, flake the salmon meat into small pieces, discarding any skin or bones.
When the rice is cooked and rested, transfer it to a large bowl. Add salt and gently mix.
Wet your hands with water and sprinkle a pinch of salt on your palms (to prevent sticking and add seasoning).
Take a small amount of rice (about 1/2 cup), make a slight indentation in the center, and place a spoonful of flaked salmon inside.
Cover the salmon with a little more rice, then gently press and shape the rice into a triangle, ball, or oval. Repeat for remaining rice and salmon.
Wrap each shaped onigiri with a strip of nori. Serve immediately or store for later.
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