Go Back
–+ servings
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: 15 minutes
Total Time: 35 minutes
Servings: 2
Author: Namiko Chen
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).
Print

Ingredients

[Broiled Salmon]

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

Dipping sauce:

  • 1 Tbsp soy sauce
  • 1 tsp Yuzu juice/Yuzu extract

[Salmon Onigiri - Rice Ball]

Seasonings:

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

Instructions

To Broil (Recommended)

  1. Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6" away) or high (8" away).

  2. Line a baking sheet with foil for easy cleaning. Place the salmon on the foil, skin side up (for crispy skin!). Broil the salmon at medium (500ºF) or high (550ºF) for 8-10 minutes. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. Japanese salted salmon is cooked till well done (more dry and flaky). You do not need to flip it.

    Broiled Salmon 1

To Bake (Optional)

  1. Preheat the oven to 425°F (218ºC) with a rack placed in the center and bake the salmon on parchment paper for 10-12 minutes. Japanese salted salmon is cooked till well done (more dry and flaky).

To Serve

  1. 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.

To Make 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.

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