Salmon Onigiri with Miso-Glazed Seaweed

Flaked salmon mixed with seasoned rice, formed into triangular onigiri. Wrapped with crispy seaweed sheets brushed with a sweet miso glaze, perfect for a light lunch or snack.

Prep Time

20 minutes

Total Time

50 minutes

Calories

430

Level

Medium

Yields

4 servings

Cost

£2.06

Season:

🌍 Year-round

Meal Type:

Lunch•Snack

Cuisine:

Japanese

Main Ingredient:

Fish•Rice

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

200gSalmon Fillet(Skin on or off, your preference.)

£4.50

2cupsCooked Japanese Short-Grain Rice(Use freshly cooked rice for best results. Slightly cooled is ideal.)

£1.80

1tablespoonSoy Sauce(Low sodium preferred.)

£0.10

1tablespoonRice Vinegar

£0.05

1teaspoonSugar

£0.01

0.5teaspoonSesame Oil

£0.03

1tablespoonToasted Sesame Seeds(Optional, for garnish.)

£0.15

4sheetsNori Seaweed Sheets(Cut each sheet into 4 equal strips.)

£1.20

1tablespoonWhite Miso Paste

£0.15

1tablespoonMirin

£0.20

1teaspoonHoney

£0.05

Total Cost

£8.24

£2.06 per serving

The Method

1
Preheat oven to 400°F (200°C). Place salmon fillet on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through and easily flakes with a fork. Let cool slightly.
2
While salmon cools, prepare the rice seasoning. In a small bowl, whisk together soy sauce, rice vinegar, sugar, and sesame oil.
3
Flake the cooked salmon, removing any skin or bones. Mix the flaked salmon with the seasoned rice and sesame seeds (if using).
4
Prepare a bowl of cold water. Wet your hands to prevent the rice from sticking. Take about 1/2 cup of the salmon rice mixture and gently form it into a triangle shape. Use plastic wrap to help if needed, pressing gently to create a compact shape. Repeat with the remaining mixture to make 4 onigiri.
5
Prepare the miso glaze. In a small bowl, whisk together the white miso paste, mirin, and honey.
6
Place the nori seaweed strips on a baking sheet. Brush the miso glaze evenly over each strip of seaweed.
7
Bake the glazed seaweed strips for 3-5 minutes, or until crispy and slightly browned. Watch carefully to prevent burning.
8
Wrap each onigiri with a strip of the crispy miso-glazed seaweed. Serve immediately or pack for a light lunch or snack.

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My Notes

Nutrition Information

Nutrition per serving (180g)

430 kcal / 1799 kJ

Carbs

54g

21% of RDA

Fat

13g

19% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

7 g

8% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the miso glaze.

If you don't have mirin, you can substitute it with sake or rice wine vinegar, adding a little extra sugar to compensate.

To prevent the rice from sticking to your hands, keep a bowl of cold water nearby and wet your hands frequently.

The onigiri can be stored in the refrigerator for up to 2 days. Wrap them tightly in plastic wrap or store in an airtight container. It is best to add the seaweed wrapping just before eating to keep the seaweed crispy.

Cooking Equipment

Baking Sheet

Rice Cooker (optional)

Small Bowl

Silicone Brush

Plastic Wrap

Wine Pairings

No wine pairing suggestions available for this recipe.

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