Salmon Onigiri (Rice Balls)
- Kinsey Brown
- 2 days ago
- 3 min read
By Kinsey Brown
F/V Lucid Dream
As a working fishing family the end of summer brings a rush of transition where the lines between work and life begin to blur. Summertime nets are taken off and pots are loaded on to get ready for the longline season. Any chance we get to ride along to the fuel dock or fix gear as a family we happily take, because even if it is work, it's still time with family.
Like all working parents, we’re piecing it together as the seasons fly by. The balance is never perfect, but we’re grateful to raise our daughter in a community where families know what it means to work hard, support each other, and provide wild Alaskan seafood for people across the world. I’m glad our daughter gets to see firsthand that making a living from the ocean is both a responsibility and a privilege.
This lifestyle also means we don’t always have the luxury of slow, carefully prepared meals. Between boat projects, on-shore schedules, and the realities of running a nearly year-round fishing operation, we need food that keeps us going without slowing us down. Quick but healthy meals make it possible to fuel our bodies for the demanding work ahead. So of course we use what is most readily on hand for us—wild salmon!
These salmon onigiri (rice balls) are a great way to use leftovers since the filling can be made from just about any cooked fish. The rice wrapped in nori is a convenient way to pack along a satisfying snack for a busy day. The preparation is extremely easy and finished onigiri can be wrapped individually with plastic wrap and kept at room temperature.
Makes roughly 5 large onigiri.
Ingredients
3 Cups cooked short grain rice
Dash of salt and sugar
1 Cup cooked salmon, flaked
1 Tbs diced green onion
1 Tsp Coconut aminos
1 Tbs kewpie mayonnaise
2 Tbs pickled red onion or radish, diced
Furikake seasoning
5 sheets nori seaweed
Instructions
Cook the rice following package instructions. Add a dash of salt and sugar and stir well with a non-stick paddle or spatula while still warm.
Create the filling by mixing the cooked salmon with the green onion, mayonnaise, coconut aminos, and pickled onion.
Next, prepare your space by cutting the nori sheets in thirds with scissors. You may want to trim them further depending on the size of your final rice ball. Place a shallow bowl of water nearby for dipping your fingers and spread the furikake seasoning out onto a plate for rolling to coat the final rice ball.
To assemble, wet your hand and place enough rice inside to cover your palm. Add one spoonful of the salmon filling into the middle. Using the rice paddle add another palm sized amount of rice on top making a "sandwich" in your hand. Before you shape the ball make sure to wet your other hand, this will prevent the rice from sticking to your fingers and making a mess! Slowly squeeze and shape the ball until the rice envelopes the filling. Next, you can shape a triangle with your fingers, or using a square pyrex you can push the ball into shape in the corner. It doesn't have to be perfect, as long as it holds together!
Once you have shaped the onigiri, rewet your fingers and place a piece of nori seaweed along the base of the onigiri. This helps maintain the structure and adds a nice umami chewiness to the whole bite. Roll as much as you desire in the furikake mix to finish.
Completed onigiri can be eaten immediately or wrapped individually in plastic wrap. Store at room temperature for up to a day. Onigiri can be refrigerated but this may harden the rice. To re-soften, microwave under a damp paper towel.
Salmon Recommendations
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