By The foodoodle kitchen · Published September 20, 2026
Onigiri
Lunch; rice balls with salted salmon or pickled plum, wrapped in nori; kid-approved and portable.
Serves 4 · Prep 15 min · Cook 30 min · 45 min total · Easy
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Ingredients
- 300 g short-grain rice, rinsed and drained.
- 200 g salted salmon, cooked and shredded.
- 4 pickled plum, remove pit and chop.
- 4 sheets of nori, cut into quarters.
- 0.5 tsp salt, for seasoning.
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Method
- Cook the rice in a rice cooker or pot for about 30 min. 30 min
- Let the rice cool slightly for about 5 min. 5 min
- Mix the salt into the rice evenly. 0 min
- Wet your hands to prevent sticking and take a quarter of the rice. 0 min
- Place a piece of salmon or pickled plum in the center. 0 min
- Shape the rice around the filling into a triangle or ball. 0 min
- Wrap with a piece of nori before serving. 0 min
- Repeat for the remaining rice. 0 min
