Kimchi salmon onigiri
Four Japanese-style triangular rice balls filled with stir-fried Korean kimchi and fully cooked canned salmon. No raw fish or special rice mold needed.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount.
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Substitute available
If Canned cooked salmon, drained is unavailable
- Use instead
- Canned tuna, drained
- Substitute quantity
- ½ of a can containing 120 g drained fishReference quantity: 60 g
Use instead of salmon. Drain well, flake and heat with the kimchi in the same step; do not use raw fish.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Optional
May be omitted; leave the other quantities unchanged.
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Optional
May be omitted; leave the other quantities unchanged.
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Optional
May be omitted; leave the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Drain the salmon well and remove any skin or bones. Finely chop the drained kimchi. Heat the neutral oil in a small pan; stir-fry the kimchi over medium heat for 3–4 minutes until its excess liquid evaporates.
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Step 2
Add the flaked salmon and stir for 1–2 minutes until hot. Transfer to a clean plate and spread out until no longer steaming. Divide the filling into 4 portions; a wet filling makes the rice balls fall apart.
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Step 3
Warm the cooked rice according to the packet. Mix in the optional salt and sesame oil, then let it cool only until comfortable to handle. Divide into 4 portions. On food-safe wrap, flatten 1 rice portion, place 1 filling portion in the center and fold the rice around it. Press gently through the wrap into a triangle; repeat.
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Step 4
Cut the optional nori into 4 strips and wrap one around the base of each triangle just before eating. Remove all plastic wrap before serving. Serve promptly; do not leave the filled rice balls at room temperature to cool for hours.
Finished dish
Makes 4 rice balls, 2 servings. Paper cup = 180 ml; small teaspoon = 5 ml. Contains fish; kimchi may contain shellfish, soy or wheat; sesame if used. If saving, refrigerate within 1 hour, use within 24 hours and reheat once to 74°C before adding fresh nori.
Enjoy every bite
How to enjoy it
Keep your hands clean and shape through food-safe wrap without squeezing hard. Add nori at the table to keep it crisp.
