Teriyaki Salmon Onigirazu | Easy Japanese Recipes at JustOneCookbook.com

Teriyaki Salmon Onigirazu

Course: Main Course
Cuisine: Japanese
Keyword: onigirazu, rice sandwich
Prep Time: 15 minutes
Servings: 1 onigirazu
Delicious teriyaki salmon onigirazu with grilled asparagus sandwiched in steamed rice and wrapped in nori. Great quick lunch or snack idea!


  • 1 sheet nori (seaweed)
  • 1 cup cooked Japanese short-grain rice (warm)
  • pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
  • 1 fillet Teriyaki Salmon (Recipe)
  • 8 grilled asparagus


  1. Gather all the ingredients.  Reheat the ingredients (for food safety).

    Teriyaki Salmon Onigirazu Ingredients
  2. Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up. I’m using a onigirazu mold to create the perfect shape.
    Teriyaki Salmon Onigirazu 1
  3. Evenly spread the steamed rice in a thin layer and form into a square/rectangular shape in the center of nori sheet. Sprinkle a little bit of kosher salt. Salt is added to prevent the food from spoiling as we eat onigiri, onigirazu, and bento at room temperature, and typically without refrigeration.
    Teriyaki Salmon Onigirazu 2
  4. Place the teriyaki salmon and asparagus on top. When you add the fillings, consider how you will cut the onigirazu later. You want to arrange fillings so when the ingredients are revealed it looks delicious.
    Teriyaki Salmon Onigirazu 3
  5. Place thin layer of steamed rice on top, maintaining a nice square/rectangular shape. If you have a onigirazu mold, moist the “lid” before you press down so rice does not get stuck to it. Place the lid on top and press gently.
    Teriyaki Salmon Onigirazu 4
  6. Pull up the mold carefully while pressing down the lid. If you’re not using a mold, make sure to stack the ingredients nicely.
    Teriyaki Salmon Onigirazu 5
  7. Bring left and right corners of nori sheet towards the center. Fold gently but tightly to wrap around the rice and filling at the center. Then bring 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.
    Teriyaki Salmon Onigirazu 6
  8. Wrap tightly with plastic wrap. Set aside for 5 minutes with nori’s seam side down.
    Teriyaki Salmon Onigirazu 7
  9. Cut the onigirazu with a sharp knife. Run your knife in running water before cutting so that the cross-section will be clean. If you plan to make this the previous night, wrap the onigirazu with kitchen towel and keep in the refrigerator overnight. The towel will prevent the rice from getting hardened due to the cold temperature. Eat within 24 hours.
    Teriyaki Salmon Onigirazu 8

Recipe Notes

Equipment you will need:


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.