Table of Contents

1. What is Salmon and Shio Kombu Onigiri?
2. Ingredients for Salmon and Shio Kombu Onigiri
3. Essential Kitchen Equipment
4. Step-by-Step Instructions
5. Tips and Tricks for Perfect Onigiri
6. Serving Suggestions
7. Nutritional Information
8. Recipe Variations
9. FAQs About Salmon and Shio Kombu Onigiri
10. Who Should Skip This Recipe?

What is Salmon and Shio Kombu Onigiri?

Salmon and Shio Kombu Onigiri are a traditional Japanese treat combining the savory richness of salted salmon and the umami-packed flavor of shio kombu (seasoned kelp) inside a compact rice ball. Onigiri is a staple in Japanese cuisine, offering a quick, portable, and satisfying meal. As someone who loves crafting simple yet authentic Japanese recipes, I can’t wait to share my favorite version of this classic dish with you.

Ingredients for Salmon and Shio Kombu Onigiri

Here’s everything you’ll need to prepare this delicious onigiri:

Essential Kitchen Equipment

To create these rice balls, you’ll need:

• Rice Cooker: To ensure perfectly cooked Japanese rice.
• Mixing Bowl: For seasoning and mixing rice.
• Non-stick Pan: To cook the salmon.
• Sharp Knife: For cutting nori sheets.
• Onigiri Mold (optional): For shaping uniform rice balls.

Step-by-Step Instructions

1. Cook the Rice

Prepare 2 cups of Japanese short-grain rice in a rice cooker or on the stovetop. Let it cool slightly to a manageable temperature.

2. Prepare the Salmon

• Season the salmon fillet lightly with salt if it’s not already salted.
• Pan-fry or grill the salmon until fully cooked, then flake it into small pieces.

3. Mix the Filling

Combine the flaked salmon with shio kombu in a small bowl. Set aside.

4. Season the Rice

Add a pinch of salt to the cooked rice and mix gently to distribute the seasoning evenly.

5. Shape the Onigiri

• Wet your hands with water to prevent sticking, then sprinkle a little salt onto your palms.
• Take a handful of rice (about ½ cup) and flatten it slightly in your palm.
• Place a spoonful of the salmon and shio kombu mixture in the center, then fold the rice around it to form a triangle or ball shape.
• Press gently but firmly to ensure the filling is secure.

6. Wrap with Nori

Wrap each rice ball with a strip or square of nori, shiny side out. Serve immediately or wrap in cling film to keep fresh.

Tips and Tricks for Perfect Onigiri

• Rice Texture Matters: Use short-grain rice; it’s stickier and holds its shape better than long-grain rice.
• Even Filling: Avoid overfilling to prevent the onigiri from falling apart.
• Stay Fresh: Wrap the onigiri in nori right before eating to keep it crisp.
• Use an Onigiri Mold: If shaping by hand is challenging, molds make the process easier.

Serving Suggestions

Serve your Salmon and Shio Kombu Onigiri with:

• A side of miso soup for a complete meal.
• Pickled vegetables, such as takuan (pickled radish).
• Green tea for a refreshing drink pairing.

Nutritional Information

Note: Values may vary depending on ingredients used.

Recipe Variations

• Spicy Kick: Add a touch of sriracha or chili flakes to the salmon filling.
• Vegetarian Option: Replace the salmon with mashed umeboshi (pickled plum).
• Different Shapes: Try shaping onigiri into rounds or cylinders for variety.

FAQs About Salmon and Shio Kombu Onigiri

Q: Can I make onigiri ahead of time?
A: Yes, you can make them a few hours in advance. Wrap tightly to prevent drying out.

Q: Where can I buy shio kombu?
A: Shio kombu is available in Asian grocery stores or online.

Q: Can I freeze onigiri?
A: While fresh is best, you can freeze onigiri without nori. Wrap in cling film and thaw before eating.

Who Should Skip This Recipe?

• Those with seafood allergies.
• Individuals on a low-sodium diet, as shio kombu and salted salmon contain salt.
• People who dislike the flavor of seaweed.

Don’t worry—there are plenty of other onigiri variations to suit your preferences!

What Do You Think?

I’d love to hear how your Salmon and Shio Kombu Onigiri turned out! Did you try any variations or have your own tips to share? Let me know in the comments below.

Salmon and Shio Kombu Onigiri

A savory Japanese rice ball recipe combining the umami of shio kombu and the rich flavor of flaked salmon, wrapped in nori for a delicious and portable snack or meal.

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👥 Servings 6 servings

⏰ Prep Time 20 minutes mins

🍳 Cook Time 10 minutes mins

⌛ Total Time 30 minutes mins

Ingredients

• 2 cups cooked Japanese rice: Use short-grain or sushi rice for the perfect texture.
• 1 small salted salmon fillet: Cooked and flaked.
• 2 tablespoons shio kombu seasoned kelp: Adds a boost of umami.
• Salt to taste: For seasoning rice and shaping onigiri.
• 2-3 sheets of nori seaweed: Cut into strips or squares.
• Water: For wetting hands.

Instructions

• Cook the Rice
• Cook 2 cups of short-grain Japanese rice in a rice cooker or pot. Once done, let it cool slightly.
• Prepare the Salmon
• Lightly salt the salmon fillet (if not pre-salted).
• Pan-fry or grill until fully cooked. Flake the salmon into small pieces with a fork.
• Mix the Filling
• In a small bowl, combine the flaked salmon and shio kombu. Set aside.
• Season the Rice
• Gently stir a pinch of salt into the warm rice to enhance its flavor.
• Shape the Onigiri
• Wet your hands with water, sprinkle them with a little salt, and scoop about ½ cup of rice into your palm.
• Flatten the rice slightly and place a spoonful of the salmon-shio kombu mixture in the center.
• Shape the rice into a triangle or ball, enclosing the filling securely.
• Wrap with Nori
• Wrap each onigiri with a strip of nori, shiny side out, or leave plain if preferred.
• Serve or Store
• Serve immediately or wrap in cling film to keep fresh.

Notes

Nutritional Information (Per Serving)

• Calories: ~200 kcal
• Protein: 8 g
• Carbohydrates: 30 g
• Fat: 4 g
• Sodium: 200 mg

Course: Snack

Cuisine: Japanese