Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 206kcal 10%
Fat 3g 4%
Saturated Fat 0g 0%
Carbohydrates 41g 13%
Fiber 1g 4%
Sugar 1g 2%
Protein 4g 8%
Cholesterol 12mg 4%
Sodium 611mg 25%

Percent Daily Values are based on a 2,000 calorie diet.

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Salmon and Shio Kombu Onigiri

Name: Salmon and Shio Kombu Onigiri
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 3 cups cooked Japanese short-grain rice (hot, either freshly cooked or previously frozen; 1⅛ cups of uncooked rice are 1½ rice cooker cups (8 oz, 270 ml) and yield roughly 3 US cups (2⅝ cups, 495 g) of cooked rice or 6 medium-sized rice balls); 4 oz cooked salmon (roughly ½ cup; leftover Salted Salmon, Miso Salmon, and Salmon Flakes will work here); 5 shiso leaves (perilla/ooba); 3 myoga ginger (optional; skip if you can‘t find it; typically available during summer months or sold frozen at Japanese grocery stores); 1½ Tbsp shio kombu; 2 tsp toasted white sesame seeds; 2 tsp Diamond Crystal kosher salt (for shaping the rice balls)

Prep 15m

Total 15m

This savory recipe combines hot, Japanese short-grain rice with cooked salmon, shiso leaves, myoga ginger, and shio kombu to create flavorful and satisfying rice balls. Topped with toasted white sesame seeds and shaped with a touch of kosher salt, these onigiri are a delicious and convenient meal option.

Onigiri

Ingredients

6 servings

3 cups cooked Japanese short-grain rice (hot, either freshly cooked or previously frozen; 1⅛ cups of uncooked rice are 1½ rice cooker cups (8 oz, 270 ml) and yield roughly 3 US cups (2⅝ cups, 495 g) of cooked rice or 6 medium-sized rice balls)

4 oz cooked salmon (roughly ½ cup; leftover Salted Salmon, Miso Salmon, and Salmon Flakes will work here)

5 shiso leaves (perilla/ooba)

3 myoga ginger (optional; skip if you can‘t find it; typically available during summer months or sold frozen at Japanese grocery stores)

1½ Tbsp shio kombu

2 tsp toasted white sesame seeds

2 tsp Diamond Crystal kosher salt (for shaping the rice balls)