My Teriyaki Salmon recipe is one of the most popular recipes on my blog. I’ve received nice compliments from many readers since I published the recipe in 2013 (thank you♥).
Today I want to suggest an easy recipe that you can make with teriyaki salmon. Whether it’s leftover pieces or an extra fillet you made, this Teriyaki Salmon Onigirazu (照り焼きサーモンおにぎらず) is great for your work/school lunch the next day!
What is Onigirazu?
Onigirazu is a rice ball (onigiri or omusubi in Japanese) that is not formed into the traditional round or triangle shape. It is usually a square or rectangular shape. You “sandwich” the fillings with steamed rice just like how you would make a sandwich with 2 pieces of bread.
Unlike traditional ongiri or omusubi, you can put more fillings inside onigirazu than traditional rice balls as the shape is square. You can also spread the fillings just like how you lay them out for a sandwich.
You wrap the rice sandwich with a sheet of nori and cut it in half to serve or pack in your lunch box.
If you want to learn more about onigirazu and its origin/history, please read this post.
Onigirazu Mold
Many of you have asked me about my wooden onigirazu mold. This beautiful mold was a gift from Mark, a JOC reader from Oregon. He handcrafted this mold with Port Orford cedar and there is not a single nail used in this mold! For those of you who are interested in this mold, check out his Etsy page!
Authentic Teriyaki Salmon Recipe
Today’s filling for the onigirazu is Teriyaki Salmon (照り焼きサーモン). My recipe is different from the majority of “teriyaki salmon” recipes you find on the web.
Most (non-Japanese) salmon teriyaki recipes you find will require oven baking, but you can make my recipe with simple pan frying. My method is definitely not unique; it’s simply how the typical home cooks prepare teriyaki salmon in Japan. You’ll need just 15 minutes to prepare this recipe and I hope you will give it a try if you haven’t.
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Teriyaki Salmon Onigirazu
Ingredients
- 1 sheet nori (dried laver seaweed)
- 1 cup cooked Japanese short-grain rice (warm)
- ⅛ tsp Diamond Crystal kosher salt
- 1 fillet teriyaki salmon
- 8 stalks grilled asparagus
Instructions
- Gather all the ingredients. Reheat the ingredients (for food safety).
- For one onigirazu, place a sheet of plastic wrap on a work surface. Put 1 sheet nori (dried laver seaweed) on top with the shiny side down. Rotate the sheet 45 degrees so a corner points up. I’m using an onigirazu mold to create the perfect shape.
- Divide 1 cup cooked Japanese short-grain rice into 2 portions. In the center of the nori sheet, evenly spread a thin layer of one portion of rice in a square/rectangular shape. Sprinkle with ⅛ tsp Diamond Crystal kosher salt. We add salt to prevent the food from spoiling as we eat onigiri, onigirazu, and bento at room temperature, and typically without refrigeration.
- Place 1 fillet teriyaki salmon and 8 stalks grilled asparagus on top. When you add the filling, consider how you will cut the onigirazu later. You want to arrange the filling so it looks delicious when the ingredients are revealed.
- Place a thin layer of another portion of steamed rice on top, maintaining the same square/rectangular shape. If you have an onigirazu mold, moisten the “lid” before you press down so the rice does not stick to it. Place the lid on top and press gently.
- Pull up the mold carefully while pressing down on the lid. If you‘re not using a mold, make sure to stack the ingredients nicely.
- Bring the left and right corners of the nori sheet towards the center. Fold gently but tightly to wrap around the rice and filling at the center. Then, bring the bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely. If your onigirazu is a square shape, you can mark the onigirazu with a rice kernel so you will remember which way you wanted to cut.
- Wrap tightly with plastic wrap. Set aside for 5 minutes with the nori’s seam side down.
- Cut the onigirazu with a sharp knife. Run your knife blade under running water before cutting so that the cross-section will be clean.
To Store
- If you plan to make this the previous night, wrap the onigirazu with a thick kitchen towel and keep it in the refrigerator overnight. The towel will prevent the rice from getting hard due to the cold temperature. Consume the onigirazu within 24 hours.
Notes
Nutrition
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