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Triangle Onigiri filled with smoked salmon Recipe
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Smoked salmon triangle onigiri recipe

I really like onigiri because you can eat them cold, warm, or fried in a bit of oil until they develop a crispy crust. This recipe will teach you how to make triangle-shaped onigiri wrapped in nori seaweed with a delicious smoked salmon filling.
Course Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 30 minutes
Servings 5
Author Joost Nusselder
Cost $7


  • 1 ½ cups short-grain white rice
  • 1 ⅔ cups of water
  • 1 sheet nori seaweed
  • 4 oz smoked salmon
  • 1 tbsp black sesame seeds
  • 2 tbsp sliced dried seaweed
  • ½ tsp salt


  • Wash, rinse, and drain the rice about 2 or 3 times. Place in a pot and cover with water. Let the rice soak for 40-60 minutes until it becomes opaque. Drain completely.
  • In a medium saucepan, add the rice, water, and salt. Bring it to a boil on high heat. Reduce to medium heat and let it simmer for about 20 minutes.
  • Remove the pot from the heat. Make sure the pot is covered and let the rice steam for an extra 10 minutes.
  • Add in the sesame seeds and dried seaweed pieces.
  • Wait until the rice is cool enough to handle safely.
  • Wet both hands with a small amount of water until they're moist.
  • Take out ½ cup of rice and spread it out into your palm. Then place a piece of salmon (about 1 tsp) into the middle. Mold it into a ball first, then shape it into a triangle and press it flat on both sides. The corners should be rounded.
  • Now it’s time to add the nori sheet. Cut the nori sheet into strips of 1 x 2 inches. Take each strip and wrap it around one of the edges of the onigiri. Alternatively, you can use more nori and wrap the whole rice triangle in nori.
  • Cover the rice triangle with saran wrap tightly until you're ready to serve. This ensures the nori strip doesn’t fall off.