Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 31(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 26(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 28(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 1(Mon) 10:00-12:30

    Any in-person class available

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 2(Tue) 10:00-12:30

    Ramen & Gyoza

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Spicy Salmon Onigiri

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Do you like spicy food and salmon? If so, this recipe may be just right for you! It’s hard to find spicy food in Japan, but this recipe uses Ichimi Togarashi and raayu (Chinese red chili oil) to give it a spicy flavor. Also, for those who don’t like raw fish, we present two versions of onigiri: a raw salmon version and a grilled salmon version.
Ingredients (6 rice balls) :

600g Japanese rice
Salt & Water, as needed
6 Sheets Nori seaweed

Fresh Salmon version :
100g Salmon fillet
2 Tbsp Soy sauce
1 tsp Sesame oil
1 tsp Sake
1/2 Tbsp Raayu *Red chili oil
1 tsp Honey
1/2 tsp Ichimi
1 Tbsp Long onion
1 Tbsp White sesame

Cooked Salmon version :
100g Salmon fillet
5g Salt
2 Tbsp Mayonnaise (*)
1 tsp Soy sauce
1/2 tsp Raayu
1/4 tsp Ichimi
1 Tbsp Long onion *chopped


Directions:

Fresh Salmon version :
1. Cut the fresh salmon into small pieces and then minced them.


2. Put minced salmon in a bowl and add rest of the ingredients, and stir well.


3. Prepare cooked rice, nori seaweed and plastic cellophane before shaping onigiri.
4. Put the rice on the plastic cellophane. Then, make a dent in the middle and put some spicy salmon in it.

5. Add more rice to cover the salmon. Then, wrap with cellophane and form the onigiri to make triangle shape.
6. Sprinkle some salt on the surface of onigiri and roll with nori seaweed.

Cooked Salmon version :
1. Put salt on the surface of salmon and wait for 10 minutes. Then, wipe off the surface with using kitchen paper.
2. Wrap the salmon with aluminum and grill until both sizes get brown color.
3. Open the aluminum from the frying pan. Then, mush it to make salmon flakes and put in a bowl. Cool it down to a room temperature.


4. Prepare the homemade mayonnaise.
5. Add mayonnaise and the rest of the ingredients in a bowl with salmon, and mix all of them.


6. Prepare cooked rice, nori seaweed and plastic cellophane before shaping onigiri.
7. Put the rice on the plastic cellophane. Then, make a dent in the middle and put some spicy salmon in it.
8. Add more rice to cover the salmon. Then, wrap with cellophane and form the onigiri to make triangle shape.
9. Sprinkle some salt on the surface of onigiri and roll with nori seaweed.

Related Video:

YUCa’s Tips:

1. Prepare the salmon for sushi or sashimi.
2. Sprinkle the salt and wipe off the surface of salmon before cooking.
3. Put the proper amount of cooked salmon fillings.

Storage method:

If you use raw salmon, please keep in mind the storage temperature and the storage period. After making the dish, we recommend eating it within half a day.

About Onigiri :

Onigiri (Rice Balls)

Note : 

This recipe was first submitted in Aug 7th, 2021 and resubmitted in Nov 15th, 2023 to reflect recipe revisions and additional photos.

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