Name: Spicy Salmon Cream Cheese Onigiri
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 cups sushi rice (short-grain); 2 ½ cups water (for cooking the rice); 2 tablespoons rice vinegar; 1 tablespoon sugar; ½ teaspoon salt; 1 can (5 oz) of salmon (preferably wild-caught); 4 oz cream cheese, softened; 1 tablespoon mayonnaise; 1 teaspoon sriracha (adjust to taste); 1 teaspoon soy sauce; 1 green onion, finely chopped; 1 teaspoon sesame oil (optional); Salt and pepper to taste; 1 tablespoon black sesame seeds (for garnish); Nori (seaweed sheets), cut into strips (optional); Plastic wrap (for shaping)

Jump to Recipe·Print Recipe

why make this recipe

Spicy Salmon Cream Cheese Onigiri is a delightful Japanese snack that combines refreshing flavors and textures. It is easy to make and is perfect for lunch or a light meal. The combination of creamy filling and seasoned rice creates a satisfying bite that will please your taste buds. Plus, it’s portable and great for picnics or quick snacks on the go.

how to make Spicy Salmon Cream Cheese Onigiri

Ingredients :

2 cups sushi rice (short-grain)
2 ½ cups water (for cooking the rice)
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
1 can (5 oz) of salmon (preferably wild-caught)
4 oz cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon sriracha (adjust to taste)
1 teaspoon soy sauce
1 green onion, finely chopped
1 teaspoon sesame oil (optional)
Salt and pepper to taste
1 tablespoon black sesame seeds (for garnish)
Nori (seaweed sheets), cut into strips (optional)
Plastic wrap (for shaping)

Directions :

Rinse the sushi rice: Place the sushi rice in a fine-mesh strainer and rinse it under cold water for about 2-3 minutes until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
Cook the rice: In a medium saucepan, combine the rinsed rice and 2 ½ cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender. Avoid lifting the lid during cooking; the steam is essential!
Season the rice: Once cooked, remove the rice from heat and let it sit covered for 10 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spoon or rice paddle, being careful not to mash the grains. This step adds flavor and a slight tang to the rice.
Prepare the filling: While the rice cools, open the can of salmon and drain it. In a bowl, mix the salmon, softened cream cheese, mayonnaise, sriracha, soy sauce, green onion, and sesame oil (if using). Stir until well combined, and season with salt and pepper to taste. You want a creamy, spreadable consistency.
Shape the onigiri: Once the rice is cool enough to handle, prepare a clean surface. Lay a sheet of plastic wrap on the counter. Wet your hands with water to prevent sticking, then take about ½ cup of rice and flatten it slightly in your palm. Place a tablespoon of the salmon filling in the center, then mold the rice around the filling, forming a triangle or oval shape. Wrap it tightly with plastic wrap to hold its form.
Repeat the shaping process: Continue shaping the remaining rice and filling until you have used all the ingredients. Each onigiri should feel firm and well-shaped. If they fall apart, try using a bit more rice or packing them tighter.
Garnish and serve: Sprinkle black sesame seeds over the finished onigiri for a nice touch, and if you like, wrap them partially in nori strips for added flavor. Serve immediately, or store them for later.

how to serve Spicy Salmon Cream Cheese Onigiri

These onigiri can be enjoyed right away or served with a side of soy sauce or pickled vegetables for extra flavor. They are also great for lunchboxes, picnics, or quick snacks.

how to store Spicy Salmon Cream Cheese Onigiri

To store, wrap each onigiri in plastic wrap and place them in an airtight container in the refrigerator. They are best consumed within 1-2 days. Avoid leaving them out at room temperature for too long, as they contain cream cheese.

tips to make Spicy Salmon Cream Cheese Onigiri

Make sure the rice is not too hot when shaping to prevent burning your hands.
You can add more sriracha if you like it spicier.
Experiment with different ingredients in the filling, such as avocado or cucumber for added crunch.

variation

For a different flavor profile, you can substitute the salmon with cooked shrimp or chicken. You can also add herbs like cilantro or dill for a fresh twist.

FAQs

1. Can I use regular rice instead of sushi rice?

Sushi rice is recommended for its sticky texture, but you can use regular short-grain rice in a pinch.

2. Can I make onigiri ahead of time?

Yes, you can make them ahead of time and store them in the refrigerator. Just be sure to wrap them well.

3. Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce. The other ingredients are naturally gluten-free.

Enjoy your homemade Spicy Salmon Cream Cheese Onigiri as a tasty treat!