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Pan-fried salmon onigiri, served with sesame seeds and nori seaweed
Crispy Japanese rice balls filled with salmon and glazed with soy sauce.

Crispy pan-fried salmon onigiri

Author: Flavelo
Recipes Side Dishes Starters
Onigiri is the Japanese sandwich: practical, filling, and portable. This 'Yaki' (grilled/fried) version takes the experience up a level: the rice ball is toasted until crispy on the outside and brushed with a soy sauce glaze. The heat caramelises the soy sauce on the rice surface, making it savoury, smoky, and crunchy on the outside, while remaining soft and steaming inside, with juicy salmon in the centre.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Rice cooker or heavy-bottomed saucepan
  • Frying pan
  • Brush (for glazing)
  • Small bowl of water (for wetting hands)

Allergen Information

⚠️ Fish
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Wash the rice in cold water at least 3-4 times until the water runs clear. Cook with the water (without salt!), then leave to steam under a lid for 10 minutes.

Tip: Washing removes excess surface starch, so the grains remain distinct but sticky, not gloopy.
2 ✓

Meanwhile, salt the salmon and fry thoroughly in a frying pan with a little oil. Flake into small pieces with a fork and remove any bones.

Tip: The filling should be drier so it doesn't make the rice soggy.
3 ✓

From the still-warm rice, form a ball with wet (and slightly salty) hands, make an indentation in the centre, add the salmon, then seal and shape into a firm triangle.

Tip: The water prevents the rice from sticking to your hands, and the salt seasons the outer layer. Squeeze firmly!
4 ✓

Mix the soy sauce with the sugar. Heat sesame oil in a frying pan and add the rice triangles. Fry over a medium heat until the bottom is browned and forms a crust.

Tip: Don't move them too early! Let the starch 'fuse' and form a crust.
5 ✓

Flip them over, brush the fried side with the soy sauce glaze, then flip back for a few seconds to caramelise the sauce.

Tip: The sugary soy glaze burns in moments, be quick! This Maillard reaction gives the umami bomb.
6 ✓

Serve fresh, wrapped in a strip of crisp nori at the bottom to hold it.

Tip: The nori stays crisp if you add it just before eating.

Recipe FAQ

It falls apart when frying. What's wrong?
Either you didn't use sushi rice, or you didn't press it firmly enough. The rice must be shaped while warm!
Can I use basmati rice?
No. Only round-grain, high-starch (sushi) rice sticks together properly.

Ingredients

  • 200 g Salmon fillet
  • 300 g Sushi rice (round grain)
  • 2 sheets Nori (seaweed, cut into strips)
  • 3 tbsp Soy sauce
  • 1 tsp Sugar (for the glaze)
  • 1 tbsp Sesame oil (for frying)
  • 400 ml Water (for the rice)
  • 1 pinch Salt