Onigiri
Boulettes de riz japonais en triangle, garnies de saumon salé et enveloppées d'algue nori.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Wash and cook the rice
Rinse the rice in a bowl of cold water, swishing with your hand, then drain; repeat 3-4 times until the water runs almost clear. Put it in a medium saucepan (18-20 cm) with the measured water, soak 30 minutes, then bring to a boil, cover, lower the heat to the minimum and cook 12 minutes. Turn off the heat and let it rest covered for 10 minutes without lifting the lid.
- 450 g rice
- 540 ml water
✅ C'est prêt quand : rice is tender, glossy and sticky, with no liquid left in the pan
Cook the salmon
Sprinkle the salmon with the salt and grill or pan-fry over medium heat for 4-5 minutes per side. Remove the skin and bones, flake the flesh with a fork, and mix in the sesame seeds.
- 200 g salmon fillet
- 1 tsp salt
- 1 tbsp sesame seeds
✅ C'est prêt quand : salmon flakes easily, is opaque throughout, and reaches at least 63°C/145°F
Prepare your hands
Keep a small bowl of water and the remaining salt nearby. Wet your hands with the water, then rub a pinch of the salt over your palms; this seasons the rice and stops it sticking to your skin.
- 100 ml water
- 1 tsp salt
Fill and shape
Scoop about 100 g of warm rice into one palm and press a hollow in the middle. Add a spoonful of the salmon mixture, cover with a little more rice, then cup your hands and press gently 3-4 times, turning the ball, to form a firm triangle. Don't squeeze too hard; it should hold together but stay fluffy.
- about 800 g (all of it, cooked) cooked rice from step 1
- all of it the salmon-sesame mixture from step 2
✅ C'est prêt quand : the rice ball holds a triangular shape without crumbling when you let go
Wrap in nori
Just before eating, wrap one strip of nori around the base of each onigiri so it stays crisp. Repeat with the remaining rice and salmon to make 8 onigiri in total.
- 8 strips (all of it) nori strips
Wash and cook the rice
Rinse the rice in a bowl of cold water, swishing with your hand, then drain; repeat 3-4 times until the water runs almost clear. Put it in a medium saucepan (18-20 cm) with the measured water, soak 30 minutes, then bring to a boil, cover, lower the heat to the minimum and cook 12 minutes. Turn off the heat and let it rest covered for 10 minutes without lifting the lid.
- 450 g rice
- 540 ml water
✅ C'est prêt quand : rice is tender, glossy and sticky, with no liquid left in the pan
Cook the salmon
Sprinkle the salmon with the salt and grill or pan-fry over medium heat for 4-5 minutes per side. Remove the skin and bones, flake the flesh with a fork, and mix in the sesame seeds.
- 200 g salmon fillet
- 1 tsp salt
- 1 tbsp sesame seeds
✅ C'est prêt quand : salmon flakes easily, is opaque throughout, and reaches at least 63°C/145°F
Prepare your hands
Keep a small bowl of water and the remaining salt nearby. Wet your hands with the water, then rub a pinch of the salt over your palms; this seasons the rice and stops it sticking to your skin.
- 100 ml water
- 1 tsp salt
Fill and shape
Scoop about 100 g of warm rice into one palm and press a hollow in the middle. Add a spoonful of the salmon mixture, cover with a little more rice, then cup your hands and press gently 3-4 times, turning the ball, to form a firm triangle. Don't squeeze too hard; it should hold together but stay fluffy.
- about 800 g (all of it, cooked) cooked rice from step 1
- all of it the salmon-sesame mixture from step 2
✅ C'est prêt quand : the rice ball holds a triangular shape without crumbling when you let go
Wrap in nori
Just before eating, wrap one strip of nori around the base of each onigiri so it stays crisp. Repeat with the remaining rice and salmon to make 8 onigiri in total.
- 8 strips (all of it) nori strips
The Story Behind the Dish
Rice balls have been eaten in Japan for over a thousand years; archaeologists have even found carbonised rice balls from around 2,000 years ago. Samurai and travellers carried them as portable meals, and salt and fillings like pickled plum helped them keep.
Today onigiri are everywhere: in school lunchboxes, picnic baskets and on the shelves of every Japanese convenience store, with fillings from tuna mayo to spicy cod roe.
⭐ Why It's Famous
Simple, portable and endlessly varied, onigiri is Japan's ultimate comfort snack, the taste of a mother's packed lunch.
💡 Fun Fact
Convenience-store onigiri come in clever wrappers that keep the nori separate from the rice until you open them, so it's always crisp.
All over Japan
35.68°N, 139.65°E
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