Sake Onigiri (Salmon Rice Ball)
Recipe type: Appetizer, Snack
  • 2 cups cooked brown rice
  • ¼ to ½ cup cooked salmon, broken into small flakes, to taste
  • ½ to 1 teaspoon shoyu (soy sauce), to taste
  • 1 teaspoon dried roasted sesame seeds
  • Dash of salt, to taste
  • Nori (dried seaweed), to wrap the onigiri
  1. Mix hot cooked rice, salmon, soy sauce, sesame seeds and salt in a medium bowl until well-mixed.
  2. Test taste and add additional salt if necessary. I should mention that adding too much soy sauce will cause the rice to become too wet and the grains will separate. This will make it difficult to compress the rice into a rice ball.
  3. Using a piece of saran wrap, place about a cup of rice on the saran wrap, and wrap it up.
  4. Place saran wrapped rice in the palm of your hand and using both hands, begin to shape it into a ball.
  5. Remove saran wrap, wrap with seaweed and serve. If you will not be serving the rice balls immediately, wait to wrap the seaweed around the rice ball, otherwise the seaweed will become wet.
  6. If using baby onigiri molds, be sure to line these with saran wrap first, prior to placing rice in these.
Recipe by Bebe Love Okazu at