Salmon and Avocado Stuffed Onigiri

Name: Salmon and Avocado Stuffed Onigiri
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 8 portions
Cuisine: Japanese
Ingredients: 2 cups short-grain sushi rice; 200 grams salmon fillet (cooked and flaked); 1 avocado (diced); 1 tablespoon soy sauce; 8 nori sheets (cut into strips); 1/2 teaspoon salt

60 min 8 portions Medium

All Recipes

Delicious Japanese rice balls filled with savoury salmon and creamy avocado, perfect for a snack or light meal.

Prep

20 min

Cook

30 min

Total

60 min

Servings

Difficulty

Medium

Onigiri, a classic Japanese snack, is a delightful way to enjoy rice. These rice balls are typically filled with a variety of savoury ingredients and wrapped in nori seaweed. They are not only a popular choice in Japan but also gaining popularity worldwide for their portability and delicious taste. Our version of onigiri features a filling of tender salmon and creamy avocado, providing a satisfying and nutritious bite. Perfect for lunchboxes, picnics, or even a quick snack, these onigiri are easy to make and can be customized with your favourite fillings.

Instructions

Prepare the rice

Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, let it rest for 10 minutes, then season with salt.

Pro tip: Using a rice cooker can simplify this step.

Prepare the filling

In a bowl, combine the flaked salmon, diced avocado, and soy sauce. Mix gently to avoid mashing the avocado.

Pro tip: Ensure the salmon is fully cooked to an internal temperature of 145°F (63°C).

Shape the onigiri

Wet your hands with water, sprinkle with salt, and take about 1/4 cup of rice. Flatten it slightly, place a spoonful of the salmon-avocado mixture in the centre, then shape the rice around it into a ball or triangle.

Pro tip: Press firmly to make sure the onigiri holds together.

Wrap with nori

Wrap a strip of nori around each onigiri. The nori should stick to the rice.

Pro tip: If the nori is not sticking well, lightly moisten it with water.

Serve

Serve immediately with soy sauce, wasabi, or pickled ginger if desired.

Pro tip: For added flavour, sprinkle sesame seeds on top.

💡

Tips & Tricks

Use short-grain sushi rice for the best texture.
Wet your hands to prevent rice sticking while shaping.
Press firmly to ensure onigiri holds together.
Serve with soy sauce or wasabi for extra flavour.

Frequently Asked Questions

What type of rice is best for onigiri?

Short-grain sushi rice is best for onigiri due to its sticky texture.

Can I make onigiri ahead of time?

Yes, onigiri can be made ahead and stored in the fridge for up to 24 hours.

How do I keep the nori crispy?

Store nori separately and wrap it around the onigiri just before eating.

What other fillings can I use for onigiri?

Try fillings like pickled plum (umeboshi), tuna with mayo, or grilled chicken.

Is it necessary to use soy sauce in the filling?

Soy sauce adds flavour, but you can skip it or use a low-sodium alternative if preferred.

Serving Suggestions

Salmon and avocado stuffed onigiri are best enjoyed fresh, but they can be stored in the refrigerator for up to 24 hours. To keep them at their best, wrap each onigiri tightly in plastic wrap and store them in an airtight container. Pair these onigiri with a side of miso soup or a light salad for a complete meal. You can also add a little wasabi or pickled ginger on the side for an extra kick. If you're preparing them ahead of time, consider packing the nori separately to maintain its crispness until ready to eat.