Onigiri, or Japanese rice balls, are a traditional dish that represents the essence of Japanese food culture—made by shaping rice and often wrapping it with seaweed.
In this recipe, we’ll show you how to make salmon onigiri using the grilled salmon we introduced in a previous post. Salmon is one of the most popular fillings for onigiri in Japan.
Though simple and easy to make, this dish is full of subtle techniques that bring out its delicious flavor, so be sure to check out the key points as you make it!
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What is Onigiri?
Onigiri is a traditional Japanese food made by shaping cooked rice into a compact form and often wrapping it with seaweed (nori). One of its defining features is that it typically contains a savory filling inside, making it a convenient handheld meal—similar to a rice-based version of a sandwich.
Common shapes include triangles and rounds, and popular fillings include grilled salmon, pickled plum (umeboshi), simmered kelp, tuna with mayonnaise, and spicy cod roe (mentaiko).
Since onigiri tastes great even when it’s cold and can be eaten easily by hand, it’s perfect for lunch boxes and as a quick bite on the go. In Japan, it’s widely available in convenience stores and supermarkets, making it easy to pick up just about anywhere.
Traditionally, onigiri has been seen as a home-style or portable food, and while it's long been sold as a takeaway item, it wasn’t something people usually ate inside restaurants. However, in recent years, specialty shops that focus on high-quality ingredients and flavor have become more popular, and the number of delicious, well-known onigiri shops is growing.
Because the flavor of onigiri can vary greatly depending on the type of rice, filling, and even how it's shaped, we recommend trying one from a good shop at least once to really experience what makes a great onigiri.
The Story Behind This Recipe
Onigiri, also known as omusubi, is a beloved symbol of Japanese food culture.
The word omusubi comes from musubi, meaning “to tie” or “to connect,” and onigiri has long been considered a lucky food that brings people and relationships together.
Onigiri is not only a part of everyday meals, but also appears on special occasions like school sports days and field trips.
Each rice ball is made by hand, one by one, with care and intention. The act of shaping warm rice with your hands carries a sense of thoughtfulness and hope for the person who will eat it.
Even when you're far apart, you can feel the love of the person who made it.
In Japan, it’s often referred to as ofukuro no aji, or “Mom’s home cooking,” and the onigiri lovingly prepared by mothers and grandmothers evoke a deep sense of warmth and nostalgia. Because the choice of fillings and flavors reflects each family’s taste and tradition, every onigiri is unique—and that’s part of what makes it so special.
We hope this onigiri recipe becomes a meaningful connection between you and Japan.
Ingredients (Serves 2)
- Cooked rice – 1 bowl (about 7 oz / 200 g of freshly cooked rice)
- Grilled salmon – 1 fillet (Remove the skin and bones, and break into bite-sized pieces. See Recipe: Japanese-Style Salt-Grilled Salmon for instructions.)
- Sea salt – to taste (Using mineral-rich sea salt adds a milder, deeper flavor.)
- Toasted nori (seaweed) – ⅔ sheet (Lightly toast and cut into pieces in advance.)
Instructions
| 1 |
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Wet your hands with water, sprinkle with a pinch of salt, and place about 90 g (3.2 oz) of cooked rice in your palm. Add a small portion of grilled salmon in the center. Tip Rice tends to stick to your hands, so keeping your hands wet is key! Here we introduce the traditional method of shaping by hand, but you can also use plastic wrap or food-safe gloves for a more hygienic approach. |
| 2 |
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Place a small amount of rice over the salmon to cover it lightly. |
| 3 |
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Gently cup the rice between both hands and shape it into a triangle by softly pressing and rotating your hands about four times while saying “O-mu-su-bi” (just like the rhythm of the word). Tip Use freshly cooked hot rice and shape it gently—if you squeeze it too tightly, the rice becomes mashed and sticky, making it harder to eat. By gently shaping and incorporating some air, the rice stays fluffy and holds its shape even after cooling. This results in a soft, tender onigiri that keeps its form yet falls apart pleasantly in your mouth. |
| 4 |
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Wrap the rice ball with a strip of toasted nori and optionally garnish the top with a little more grilled salmon. Tip Lightly toasting the nori brings out its rich aroma and crisp texture. You can enjoy it crisp by wrapping the nori just before eating, or wrap it in advance to let it soften and blend with the rice—the choice is yours! |
How to Shape Onigiri – Video
Top Spots in Japan We Recommend — Onigiri Bongo おにぎりぼんご
You can find onigiri just about anywhere in Japan—at convenience stores, supermarkets, and deli shops.
While most of them are delicious, if you're looking to try truly exceptional onigiri, we recommend visiting a specialty shop.
One particularly popular spot among international visitors lately is Onigiri Bongo, located in Ōtsuka, Tokyo.
This unique onigiri shop serves rice balls at a counter, much like a sushi bar.
They offer dozens of different fillings, allowing you to choose exactly what you like.
Bongo’s onigiri are known for their light, fluffy texture—shaped gently without being tightly pressed.
This style has become so distinctive that similar onigiri are now often referred to as “Bongo-style” onigiri.
The shop is so popular that there’s usually a long line, so be sure to visit with plenty of time to spare.
There are very few onigiri shops in Japan (if any—I personally haven’t heard of others) where people are willing to wait in such long lines, which shows just how beloved this place is.
If you want to experience truly delicious onigiri, this shop is a must-visit.
Onigiri Bongo おにぎりぼんご
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