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Teriyaki Salmon Onigiri fused by fiona uyema

Teriyaki Salmon Onigiri

You're going to love this Teriyaki Salmon Onigiri recipe. Simply take everyone's favourite salmon teriyaki and add it to classic onigiri rice balls to create the ultimate Japanese sandwich!
Course: Main Course
Cuisine: Japanese
Keyword: onigiri, salmon, salmon onigiri, teriyaki
Servings: 8 onigiri
Author: Fiona Uyema


  • 250g salmon teriyaki recipe here

For the Onigiri

  • Cooked Japanese white rice
  • 2 rice cooker-measured cups of uncooked rice, 320g
  • A bowl of cold water (for dampening your hands to make the rice balls)
  • Salt (preferably freshly ground sea salt)
  • 1 sheet of nori (make 8 strips by folding it in half, then a quarter, then one-eighth and then tear it with your hands or alternatively cut into 8 pieces using kitchen scissors or a sharp knife) shop


  • Add salmon teriyaki fillets to a bowl and using a fork, shred the salmon slightly into flakes. Set bowl aside.

How to make the Onigiri

  • Leave the piping hot cooked rice aside for a minute or so to avoid burning your hands.
  • Dip your hands into the bowl of water and sprinkle salt on the palms of your hands.
  • Take a handful of rice and, using both hands, shape it into an oval shape. Then, using your thumb, make a hollow in the middle of the rice ball, deep enough to fit one tablespoon of the salmon teriyaki.
  • Place the salmon teriyaki in the hollow. Gently fold the walls of the rice ball over the filling until it is completely covered.
  • Using both hands shape the rice ball into a triangular or oval shape, pressing firmly on the rice so it’s secure and won’t fall apart.
  • Take one of the strips of nori and wrap around the bottom of the rice ball.
  • Continue to make the rice balls until all the rice and salmon is used.
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