Onigiri with salmon
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Cook salmon with oil until it reaches 145°F, remove bones and flake.
- Step 2
Follow the recipe
Let hot rice cool only until safe to handle; dampen clean hands and use a little salt.
- Step 3
Follow the recipe
Shape eight rice portions around a small salmon filling.
- Step 4
Follow the recipe
Chill promptly in shallow portions and pack nori separately to keep crisp. Time assumes cooked rice; do not leave rice unrefrigerated for extended periods.
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Cookware for this recipe
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Mixing bowl
Use an existing food-safe bowl.
Amazon option: OXO Good Grips Stainless Steel Mixing Bowls, 3-Piece Set
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Instant-read food thermometer
Use a working food thermometer already owned; visual color is not an equivalent check.
Amazon option: TempPro TempSwift TP19H Instant-Read Meat Thermometer
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Digital kitchen scale
Use a working kitchen scale you already own. Volume measures and weights are not interchangeable.
Amazon option: Etekcity Digital Kitchen Scale, 11 lb
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.