Broiled Salmon & Salmon Onigiri

Broiled Salmon and Salmon Onigiri (Rice Ball)

Course: Appetizer, Main Course, Side Dish
Cuisine: Japanese
Keyword: baked salmon, salmon
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Author: Nami
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).


[Broiled Salmon]

  • 2 fillets salmon (no more than ½" thick each)

Dipping sauce:

[Salmon Onigiri - Rice Ball]


  • 1 Tbsp sake
  • 1 Tbsp soy sauce
  • 2 tsp sugar
  • ½ tsp ginger (grated)


[Broiled Salmon]

  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.
    Broiled Salmon 1
  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.

[Salmon Onigiri - Rice Ball]

  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 Notes

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