Broiled Salmon & Salmon Onigiri (Rice Ball)

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Broiled Salmon & Salmon Onigiri (Rice Ball) Recipe | I have some very exciting news to share with everyone today.

CBS SF Most Valuable Blogger Awards 2011

Just One Cookbook won People’s Choice Award for CBS San Francisco’s “Most Valuable Blogger” in the Dining/Entertainment category!!  My husband and I were both shocked when we were selected as finalist and even more surprised when we actually won!  Thank you so much for your love and support.  I appreciate each and every one of you more than you will ever know.  This recognition means a lot to me personally and inspires me to continue sharing more delicious recipes.  Thank you everyone!!  I will be giving away a $50 Amazon Gift Card soon, so stay tuned! :-)


Since my posts on Monday and Wednesday were focused on light meals, I will continue with the same theme and end this week with a healthy post.  I hesitated calling this Broiled Salmon dish as a “recipe” because all that is required is to broil the fish in the oven toaster.  This is my go to recipe when I already have a meat dish available as the primary course and don’t really have time to prepare another main dish from scratch.

After I married to my husband I learned that the Chinese usually have several main dishes during a meal.  I grew up in Japan where we typically have one main dish and the rest are considered all side dishes.  We may have 2 main dishes once in a while but it is rather rare.  So it was a surprise when my husband asked me if we are having other dishes besides one on the table after I started to cook for him.  That was a big culture shock to me because Japanese cuisine is light and simple most of the time.  To adapt to our mixed culture life, I’ve started to cook at least 2 main dishes for each meal and when I’m really busy I can always count on broiled fish as one of main dish because it requires very little preparation.

This simple broiled fish is best served with yuzu soy sauce.  Prepare a small dish with soy sauce and add a few drops of yuzu extract.  It’s simple yet very delicious and goes well with broiled fish (hamachi, salmon, or aji).  A lot of our friends have tried this sauce and they are quite surprised how great it tastes.

Most of the time my children devour any broiled fish we serve, but once in a while there is leftover.  I usually make Salmon Onigiri (Rice Ball) using the leftover.  Shiso adds nice flavor and brings out a great appetite.  Hope you will try this simple meal one day.

Last but not least, I want to thank Dawnie of The Coach’s Wife’s Kitchen for the blog award!  I have shared several facts about me in the past, so please check the link if you want to know more about me. :-)

Have a great weekend!

Broiled Salmon

Broiled Salmon
Prep time
Cook time
Total time
Serves: 2
  • 2 Salmon Fillet (no more than ½ inch thick each)
Dipping sauce
  1. Line a piece of aluminum foil over the oven toaster tray (so you don’t have to wash it later) and place the salmon on top.
  2. Bake the fish at 400F for 25-30 minutes. Prepare a small plate/bowl with soy sauce and yuzu extract. I use this brand of yuzu and dip salmon in the sauce to enjoy. Goes very well with white rice.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Salmon Onigiri
Salmon Onigiri (Rice Ball)
Prep time
Cook time
Total time
Serves: 2-3
  • 1 Broiled Salmon (recipe from above), break up into rough uneven pieces by hands
  • Cooked Japanese rice (I used 2 cups uncooked rice)
  • 2 Tbsp. sesame seeds
  • 5 Shiso leaves, chiffonaded
  • 1 Tbsp. sake
  • 1 Tbsp. soy sauce
  • 2 tsp. sugar
  • ½ tsps ginger
  1. In a non-stick frying pan, heat a little bit of oil and sauté salmon. With a wooden spoon, break up into smaller pieces.
  2. Pour Seasonings, sesame seeds, and Shiso leaves in a pan and mix all together.
  3. Pour the mixture into a rice cooker after rice is cooked and mix all together.
  4. While the rice is warm, make rice ball (usually triangle) with moist hands. Today I wrapped onigiri with nori seaweed (optional).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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  1. Well deserved. Why weren’t you the editors choice also, whats wrong with them:)

    Chinese serve so many dishes during meals, I guess many of the dishes they serve are quick and easy to prepare like stir fry’s. When we go to Chinese restaurants we order more than one dish and share whereas we rarely share in other restaurants. So I guess the mentality of more than one dish extents to Chinese restaurant customers.

    “So it was a surprise when my husband asked me if we are having other dishes besides one on the table after I started to cook for him.” Next time he asks show him where the kitchen is:)

  2. Nami,
    Omedeto! I’m so happy and proud of you for your win! Both you and Shen really desrve it!

    We must be on the same wavelength. I have an upcoming post for sake too, but mine is sake kasu sake:-). I like your simple way with yuzu, looks so good. I of course, like the onigiri too. Wow, 2 main courses a night! That’s a lot of work for you! No wonder you have so many recipes!!

  3. Wow! Congratulations! I am SO happy for you and you truly deserve it! Go Nami and your husband! You two are a great team! 😉 That really is BIG!

    Two dishes as a regular meal? Wow, Chinese surely love to eat! 😉 No wonder you can post so many tasty recipes!

    Salmon must be my favourite fish to eat and I love onigiri, too!
    Your capability of ‘recycling’ dishes is becoming more and more astonishing!


  4. Congratulationsssss!!! I am so so so happy for you! So well deserved!!! <3 I love broiled fish too! Even though in Italy we traditionally have 2 main dishes (pasta and meat or fish), I almost never make both for the same meal… we stick to one for lunch and one for dinner. :-)
    The onigiri look sooooo good! And cute!

  5. MAZEL TOV NAMI! :) You shouldn’t be shocked that you won, Im not!! You deserve it.

    I love this recipe. Broiled salmon is so simple and delicious. I will definitely be making those Onigiri with my leftovers next time!

  6. Congrats on the award! You really deserve it! And what a great simple recipe! I love those dipping sauce I’m sure they bring out the flavor of the fish without masking it. Have to try them!

  7. I am literally screaming at the top of my lungs here! YAYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY Nami you did it! Congtrats I am so excited for you!

    These 2 salmon recipes look wonderful! You are right about the way Chinese people eat, though I often only make 2 dishes every evening, 1 meat and 1 vegi. I can’t wait to make the rice ball dish, thethe triangle shape is way too adorable!

  8. Congratulations, Nami!!! You are the best! Not only in San Francisco! You should participate now in national or international bloggers’ contests.
    And people’s choice is always the real one (not the editor’s), so your award is the most important. I am so proud of you!!!
    The broiled salmon looks so simple and so delicious (even though I eat only wild salmon, the farmed ones are too fat for me…). I should abandon the ready-made ponzu and make the sauce your way. However, the leftovers use is what I’m particularly interested in here! I only add sesame seeds to onigiri and the rest only as a filling, but mixing the filling with the rice and then forming onigiri is a creative idea I would never think of. Thank you, Nami! I think I will use your recipe very quickly! (and moreover there is shiso too! I am already thrilled to taste my next onigiri!).
    I am so happy for your award!!!

  9. I already congratulate you, but got to do it again! Congrats!! it is well deserved and couldn’t be more happy for you!
    Your steamed fish is delicious, I am drown by your presentation and your very beautiful photos. Thanks for sharing, I will be making this soon, especially because of the dipping sauce. Great post, and enjoy your day!

  10. CONGRATULATIONS!!! Oh I`m super duper happy for you, Nami!!! So, for the next good news, when are you going to release your very own cookbook? I`m dying to get one here 😀 Thanks for the recipe, Nami. I happen to have all those ingredients (err…except ginger I think) in my fridge right now and the salmon and shiso probably would be in our Saturday lunch menu :)

  11. Congratulations, Nami! Soo well deserved! More power to you and Shen! I’m pretty sure that there will be more awards to come!
    Love the look of both the salmon onigiri and broiled salmon! Truly my fave! Looking at your photos makes my mouth water!

  12. Alisa

    Congratulations, you deserve the award.It’s also interesting to know aboutab the difference between Japanese and Chinese meals.

  13. congrats, foodie neighbor!

    Whether the broiled salmon is main or side dish depends on the portion size. With the one you are showing, it is more like a side dish. I like how easy it is to broil salmon. I may try it next time. Thanks.

    Have a great weekend.

  14. Nami san, you are an inspiration for a new blogger like me! and there’s so much I am learning from you.
    Yeah, we Chinese are used to 2-3 main dishes with 1 soup, but I’m too lazy to cook so many. Sometimes I combine 2 dishes (veggie & meat) into 1 big plate of stirfry!
    I love anything recipes with salmon, definitely will try out these recipes. However I’m a bit confused with the onigiri recipe. Do I break the salmon into pieces before baking?
    Shiso leaves are expensive in Malaysia, and I always wonder why they are placed to beautify the sushi plate but nobody eats them! I didn’t know the leaves can be cooked in dishes. Thanks for sharing

    • Hi Shannon, thank you! :-) Thanks for asking the questions – I updated the recipe so it’s less confusing. I always eat shiso when it’s on a sushi plate, hoping they know it’s edible and washed it carefully… lol.

  15. Congratulations! That is such a wonderful news and another milestone for you and your hardwork. I am sure that more of awards like this will come your way Nami. . . I just know. I am very proud of you my friend! :)

  16. Congrats on the award Nami! Wow you are an amazing mom- to cook 2 main dishes! Im sure Shen appreciates it a lot! Salmon onigiri is one of my all time favorites, I need to try this recipe. I love the addition of yuzu and shiso. Oiiiiiiishiiiiii!!!

  17. I am so excited to have found your blog – and so surpised at how long it has taken me! Japanese foods is one of my all time favourite dishes, and having grown up in Singapore we were rather spoilt-for-choice for good quality Japanese restaurants. However, I am currently living in Mexico and unfortuantley there is less than a handfull and all rather pricey. Now I will be able to make all my favourites by following your blog! Congratulations for the award as well – i can see that it is well deserved!

  18. WOEHOE!!! Nami you’ve won!!! I am so happy and exited for you! You totally deserve it. Hope you celebrate it with lots more jummie food =) And of course share it with all of us.

    I’m so exited I haven’t even comment on your salmon dish. Hihihi I love these balls. They are similar to what I did with ruoc. I was running out of my salmon recipes, so thank you for introducing me to this one. Will give it a go next time I have salmon and I don’t know what to do with it!

  19. A big congratulations to you, Nami and Shen too! Just one Cookbook really deserve its recognition and I’m really very happy for both of you! 😀
    Both my girls love salmon so much and they can finish up all the salmon here! They prefer their salmon to be steamed bcoz it’s more tender and both of them would fight over the skin! lol
    I shall try this salmon onigiri one of these day and hope they like it. 😉
    Yes, we Chinese are so used to having 2-3 dishes plus 1 soup just for a meal which is usually for dinner and this is why I’m always running outta idea what to cook. Sometimes to make it easier for me, I’ll just dump everything together–meat+veggies+rice or noodles+seasonings=1 meal! 😉

  20. Congrats, Nami! It’s no surprise you won. That’s funny, we Chinese do like an array of dishes, and your husband is lucky to have you cooking such a variety for him.

  21. Jamie @ the unseasoned wok

    Congratulations Nami!! I knew you would win. You totally deserve this.

    I think it’s so funny what you said about your husband expecting more than 1 main dish. My husband’s family is exactly the same. They’ll have chestnut chicken, steamed fish, and maybe even some fried pork chops, in addition to the steamed choy sum and rice. Haha it’s crazy!! Of course, they had 4 kids in the family and popo and gonggong so it made sense.

  22. Congratulations Just One Cookbook Family!! Your collaborative efforts have made your blog truly outstanding. I’m very happy for you and look forward to sharing in your joy with all the good things in store for you.

  23. Yay!!! Congatulations Nami! :)

    And OMG! I was in Japan a couple of years ago and became OBSESSED with onigri. They’re so good! I would always stop at the train stations in whatever city I was in and eat the prepackaged ones too. Yours look wayyy better of course, lol. Those things are delicious!

  24. congrats nami… your blog is awesome and u deserve it truly!

    wow salmon.. i cant really eat raw fish.. i duno why its the weird texture that freaks me out.

    but … this recipe looks very interesting!

  25. Woo Hoo!!!!! Yippee!!!! Nami, I’m so happy for you. You are definitely my choice for MVB too! A big congratulations to you.

    And this dish? Well, this is one I could love! I’ve got it pinned, I think my kids would devour this one as well. Love it!

  26. Nami, I visit so many blogs every day but your blog is one place with complete unique dishes. You rock my friend.. and how could have people not chosen you !! SO proud of you .. (((hugs))) :)

  27. Broiled salmon is also one of my go to quick dishes but we seldom ever have left overs. I normally have to broil a fresh batch of salmon for my rice cakes. I love salmon rice cakes. Yours look delicious! Have a lovely weekend!

  28. I knew that you will win..yay!!! So so happy for you! This is well deserved and great thing of honour for you my dear! The salmon looks amazing..I dun like salmon much (more of a white fish fan) but would try this method with catfish. So happy for you..saying again :)

  29. So cool! Congratulations you well deserve it just remember your promise of hiring me as a chef when have all that money, your on the way of stardom, you might be a celebrity chef blogger soon! At least I know now someone who is famous now. Well done.

  30. Congratulations!!!! I can’t imagine how excited you and your husband must be!

    This broiled salmon looks and sounds so tasty right now. I haven’t cooked fish in a while and the craving is hitting me hard now. I always love the texture of salmon whenever I order it at my favorite local Japanese restaurants.

  31. Dear Nami,
    My Heartiest and Warmest congratulations to you on winning this coveted award. You are perhaps the best and most deserving blogger around. You had put your heart and soul in every recipe you make and post, so hats off to you for ur talent and creativity. Now we all want a big feast from you, atleast virtually is a MUST and am sure you will put it up soon. Keep up the good work. With lots of best wishes and regards, sonia !

  32. CONGRATULATIONS!!! How exciting. You completely deserve it.

    On a different note, how wonderful to have a culture shock with your husband. I love discovering differences and growing into them with the ones you love. It’s such a special treat to work your way through nuances.

  33. Congratulations, Nami. You are truly deserving of this award. You have such a wonderful blog.
    We eat a lot of salmon for the health benefits and of course for the taste. I usually grill it the way you do. The rice balls are such a fantastic way to use up the leftovers.

  34. Nami, you go, girl! You’re the best not on in San Francisco but all over the world…and I think the people’s choice reflects that. Heck, I don’t even live in SF and my vote was counted! What does that say?

    Many congratulations, my dear. I am over the moon that you’ve won the award because you and Shen have worked so hard on your blog and your kindness and sincerity always shines through – award or no award! (Btw, the Editor is only one person…how can one person even decide a winner?).

    On to the recipe, onigiri is my daughter’s favorite dish and she’s forever making onigiri at home. It really doesn’t go with our (2 or 3) other main dishes, but hey, she thinks she’s an adopted Japanese child so we let her do what she wants! Maybe if I show her your salmon onigiri recipe, she can make it for the rest for the family for dinner tonight…hmm. Thanks for this, Nami. I also loved the way you cooked your salmon, and we try to eat salmon often because it keeps the wrinkles at bay. LOL.

  35. This salmon onigiri is a must to try! I’m mouth-watering already!! Haha ha!
    Loves salmon!! Every times I go to a japanese fusion restaurant I always ask for cookes salmon sushi 😀
    Tq for the recipe nami & congratz again for ur award! super happy for u my dear! u deserve it!!! 😉
    Keep cooking & inspire other! :)

  36. Well done, you totally deserve it! Your blog is fresh, beautiful (props!), and educational . Your photos are always spectacular and the food just draws you in and makes you want to cook it. Inspirational!!

  37. Oh gracious — this is one of the most creative salmon recipes we’ve come across so far. We are so impressed that you’ve shown a truly adventurous way for the home cook to experience salmon!

  38. Ted

    I am making salmon onigiri for my son’s lunchbox. I usually grill the samon with
    a teriyaki glaze, then put a chunk of salmon in each rice ball, sprinkle furikake and
    wrap with nori.